Roasted pumpkin stuffed with white buckwheat with spinach and sun-dried tomatoes, sprinkled abundantly with chives and Grikios feta-type cheese


  • 1 pumpkin
  • 200 g white buckwheat
  • 250 g sun-dried tomatoes
  • 2 handfuls of fresh spinach
  • 3 tablespoons of any seeds
  • oil
  • salt, pepper
  • chives
  • Grikios salad cheese


Dressing: 1 teaspoon lemon juice, 0.5 teaspoon mustard, 5 tablespoons oil, salt, pepper

Cut the pumpkin in half, score its surface and sprinkle with oil, salt and pepper, then bake for 30–40 minutes. In the meantime, cook the buckwheat. As soon as the buckwheat cools down slightly, add the sun-dried tomatoes, spinach and roasted seeds, finally mix everything with the dressing. When the pumpkin is baked, hollow out its centre and add that to the filling, then pour it all into the pumpkin. Sprinkle the finished dish with chives and feta-type Griokios cheese.