Cook buckwheat groats in plenty of salted water. Drain, rinse and spread out evenly on a tray. Let it cool.
Pre heat the oven to 200 C.
Toss the pumpkin cubes with a bit of olive oil and dried thyme. Spread out evenly on a tray and roast for 20-25 minutes until soft.
Heat 2 Tbsp of olive oil in a large pan. Saute the garlic for 2 minutes. Don't let it change colour. Add the mushrooms and spring onions. Let these cook for about 5 minutes. Now add in the pumpkin, paprika, salt and pepper.
Gently combine the cooked buckwheat groats with the vegetables. Add in half the parsley. Taste and adjust for seasoning.
Top with some more parsley, chives, toasted nuts and goat cheese. Serve warm or hot.