Cut the pumpkin flesh into narrow sticks. Clean sugar snap peas. Blanch pumpkin sticks and sugar snap peas one after the other in boiling hot salted water for about 3 min. each, pour into a sieve and drain well.
Peel onion and cut lengthwise into fine wedges.
Rinse and clean pointed peppers and cut diagonally into narrow rings. Rinse cocktail tomatoes, cut into quarters, remove stalks.
Peel garlic clove. Clean and rinse peppers.
Chop garlic and peppers, mix well with cider vinegar, juice of one lemon and olive oil. Season the salad dressing with salt and freshly ground pepper.
5. cut the feta into small cubes. Divide the lettuce leaves evenly on plates. Place sugar snap peas, squash sticks, onion, bell bell pepper and tomatoes in a large enough bowl, add salad dressing and mix everything together well. Spread vegetables evenly on lettuce leaves, top with feta cubes. Rinse the mint leaves, shake dry and sprinkle over the pumpkin salad.
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