Method
Preheat oven to 200C. Cut pumpkin flesh into 2cm cubes and place
into an oven pan. Drizzle with olive oil, season with salt and
pepper and toss well. Roast for 20 minutes or until golden
brown.
At the same time, cook buckwheat in plenty of boiling water for
8 minutes until just tender. Drain well and place in a bowl with
the roast pumpkin.
Add sundried tomatoes and coriander. Rinse preserved lemon rind
and finely dice.
Combine dressing ingredients, pour dressing over salad and toss
well to combine. Serve scattered with diced preserved lemon.