Boil sliced potato and carrot in salted water, dry and mach.

Sautee onion and hulled sunflower seeds in vegetable oil for about 5 minutes. Season with pepper, add sliced squashes and mushrooms and fry for 2-3 minutes. Put half of leek mix on a bottom of an ovenproof platter. Put a half of the prepared potato mix over, add the remained leek mix and the remained potato mass. Sprinkle with cheese and bake for 20-25 minutes until golden.

Garnish with chopped parsley greens.