- Pumpkin seed oil – Kocbek
- Soaked and dried buckwheat porridge
- Pumpkins – Zucchini
- Pumpkin seeds
- Chopped parsley
- Salt and freshly ground black pepper
Lightly heat up pumpkin seed oil, add pumpkins and pumpkin seeds and roast until golden brown. Cool roasted pumpkins and seeds. Add parsley and sour cream to buckwheat porridge. Then add chilled pumpkins and pumpkin seeds and mix. Place a round mould on the plate and fill it with the prepared dish. Shape the dish in the mould and sprinkle parsley on top.