For the salad rolls, blanch the lettuce leaves in boiling water and rinse in ice water. Coarsely grate the pumpkin, finely chop the onions, clean the autumn trumpets and cut them in half if necessary, dice the tomatoes.
Sauté onions in olive oil until translucent, add pumpkin and autumn trumpets and steam for 5 minutes. Add pumpkin seeds, 300 g cheese, couscous and tomatoes and season to taste.
Preheat the oven to 180 °C top and bottom heat. Place the lettuce leaves on top, cover the bottom third with the filling, roll up and place in a baking dish.
Mix the tomatoes in pieces with the Italian herbs, salt and chopped garlic and pour over the roulades.
Sprinkle the remaining cheese on top and bake for about 45 minutes, until the cheese is browned.