Buckwheat and roasted pumpkin salad with sumac yoghurt and pickled red onion

Ingredients

• 1 cup buckwheat
• 1 small butternut pumpkin
• 4 tablespoon extra virgin olive oil
• juice 1/2 lemon
• small handful flat-leaf parsley, roughly chopped
• small handful mint leaves, roughly chopped
• Pickled red onion
• 1 medium red onion, finely sliced
• 1/4 cup (60ml) apple cider vinegar
• 1 tablespoon raw sugar
• 1 1/2 teaspoon fine sea salt
• Sumac yoghurt
• 1/2 cup (125ml) plain Greek yoghurt
• 1 small clove garlic, crushed
• 1 tablespoon lemon juice
• 1 tablespoon extra virgin olive oil
• 1 teaspoon ground sumac