Instructions
Follow the steps and taste along the way.
Roast the pumpkin
Preheat the oven to 220 °C. Wash the pumpkin, remove the seeds and cut it into cubes about 2 cm across. Toss with 5 ml olive oil and half the salt, spread on a baking sheet and roast for 20–22 minutes, until the edges begin to brown and the flesh is tender.
Cook the buckwheat
Rinse the buckwheat in a sieve. Put it in a saucepan with 300 ml water and the remaining salt, bring to a boil, cover and simmer for 12–15 minutes, until the water has been absorbed. Remove from the heat and leave covered for 5 minutes, then fluff the grains with a fork.
Prepare the eggs and dressing
Place the eggs in boiling water and cook for 6½ minutes, then cool them in cold water and peel. Toast the pumpkin seeds in a dry pan for 2–3 minutes, until fragrant and beginning to pop occasionally. In a bowl, whisk together the lemon juice, Dijon mustard, the remaining 10 ml olive oil and black pepper.
Finish and serve
Divide the warm buckwheat between two bowls and toss with the roasted pumpkin and arugula, until the arugula wilts slightly. Drizzle with the dressing, crumble the feta over the top and add the halved eggs. Sprinkle with pumpkin seeds and serve immediately, while the buckwheat is warm and the eggs still have soft yolks.
