Buckwheat with baked pumpkin

Ingredients

• 2 cups buckwheat
• 400–500 g pumpkin
• 2 large onions
• 8-10 garlic cloves
• 80 ml olive oil + more for serving
• 0.5 tsp sweet ground paprika
• 0.5 tsp curry powder
• 0.5 h. l. Sahara

Cooking

Step 1

Pour buckwheat groats with 4 cups of boiling water, salt, cover and cook over low heat for 20 minutes.

Step 2

Preheat oven to 180°C. Peel the pumpkin, onion and garlic. Cut the pumpkin into 2 cm pieces. Cut the onion into rather small half-feathers. Cut the garlic in half lengthwise.

Step 3

Mix vegetable oil with 0.5 tsp. salt, sugar, paprika and curry. Roll the pumpkin in this mixture, then add the onion and garlic, mix and place the vegetables on a baking sheet covered with parchment. Roast until pumpkin is tender, 15 to 25 minutes, depending on variety.

Step 4

Arrange the porridge on plates in a slide, put the baked pumpkin on top. Drizzle with olive oil and serve.