Pour the buckwheat into a small pan and sprinkle in a little salt. Cover with the boiling water and pop a lid on the pan. Return to the boil, then reduce to a simmer for 10 mins. Drain the cooked buckwheat through a sieve and rinse well with cold water to cool. Drain well again and tip into a large bowl.
Set a dry frying pan on a medium-high heat. When hot, scatter in the pumpkin seeds. Cook for 3-4 mins, till they pick up some colour and become puffy and fragrant. Tip into a bowl.
Use a grater to zest the orange into a separate bowl, and squeeze in half of the juice. Add 1 tbsp oil and a pinch of salt and pepper. Whisk together (you can use a fork) to make a dressing. Set aside.
Roughly shred the mint leaves and add to the buckwheat, along with the peppery salad leaves. Halve the pomegranates and place the halves, cut-side down, in the palm of your hand. Over a bowl, whack the back of the pomegranate halves with a spoon and the seeds should fall out into the bowl. Scatter into the salad. Spoon over the dressing and toss together to combine.
Spoon the salad onto plates, and finish with spoonfuls of Greek style yogurt and a generous sprinkling of toasted pumpkin seeds.