Preheat oven to 200°C.
Clean and peel beetroot. Clean hokkaido pumpkin. Cut both into small dices.
Add beetroot to a bowl and add 1 tbsp olive oil and a pinch of salt. Chop walnuts and add them to beetroot. Mix it all well.
Add pumpkin to another bowl and add olive oil and a pinch of salt. Mix well.
Add beetroot to one side of a large baking tray and pumpkin to the other side. Set falafels in the middle.
Bake for 20-25 minutes.
Cook buckwheat in salted boiling water. This should take 10-15 minutes.
Cut tomatoes into small dices.
Cut vegan cheese into dices larger than tomato.
Prepare sauce: add all the ingredients to a bowl and mix well using a small whisk.
When everything is done, put it together into a bowl. You can mix it all like a salad or place it neatly side by side - rocket (arugula), pumpkin next to it, then tomatoes, beetroot next to tomatoes, and buckwheat between rocket and beetroot. Place vegan cheese on top of the rocket and falafels on top of the buckwheat. Pour sauce all over veggies.
