Wash buckwheat and simmer in 325 ml stock for 20-25 minutes.

Peel and dice the carrots and add to the buckwheat for 10 minutes.

Peel the pumpkin and cut into 1.

5 cm cubes.

Peel the onion and cut into thin rings.

Heat 2 tablespoons of oil in a pan, fry the onion rings until translucent, add the pumpkin and fry for 5 minutes.

Deglaze with 50 ml of stock & cover and simmer for 12–15 minutes.

Clean the broccoli, cut into florets and cook for 5 minutes until al dente.

Wash the herbs, shake dry and pick off the leaves.

Chop roughly the cashew nuts, olives and capers.

Mix the lemon juice with salt, pepper, 5–6 tablespoons stock, miso paste, chili powder, honey and ½ tablespoons oil.

Place the broccoli and pumpkin on the buckwheat, drizzle with the dressing and sprinkle with the herbs and cashew mix.