Roasted spiced pumpkin with toasted buckwheat

We might be another month away from autumn, but this dish certainly echoes some of those flavours we relate to the cooler months of the year. I adore spiced roasted pumpkin (and any other roasted veggies, for that matter) and combined with crunchy, toasted buckwheat this dish was a perfect lunch on a rainy summer's day.

Roasted Spiced Pumpkin with Toasted Buckwheat

(serves 2)

500g peeled, cubed pumpkin

2 tablespoons olive oil

2 teaspoons dried thyme

2 teaspoons dried rosemary

1 teaspoon pink peppercorns, slightly crushed

1 teaspoon ground cinnamon

1 teaspoon unsweetened cacao

pinch of salt

200g raw buckwheat kernels

3-4 tablespoons sunflower seeds

1. Preheat oven to 180C and line a baking tray with baking paper.

2. Combine the pumpkin, olive oil and spices in a large bowl and toss to mix. Pour the mixture onto the baking tray and bake for about 20-30 minutes or until the cubes are tender.

3. Toast the buckwheat and sunflower seeds on a dry pan for about 10 minutes, stirring every now and then.

4. Combine the roasted pumpkins with the buckwheat mixture and serve.