Pumpkin seed oil – the savoury

A warm potato salad that serves 2 in 30 minutes or so.

My friend Katie used to live in Vienna. On my very first visit I saw pumpkin seed oil in her fridge. This was a totally new oil for me and, as I like trying new flavours, a tremendously exciting discovery.

The oil is quite popular is the Styria region of Austria. It is not an oil that should be heated or used for cooking as it is really delicate in constitution but it is delicious in salad dressings, drizzled over cooked things like pumpkin and asparagus, and even on ice cream. It should also be noted that it goes off quite quickly, which is why Katie was storing it in her fridge.

It is nutty and earthy, just like a pumpkin seed, so it can be used to top hearty, flavourful vegetables and meats. However, it is not a dominant flavour like truffle oil. It is a simple and subtle flavour that likes to work with the ingredients with which it’s combined.

Pumpkin seed oil is quite often used when making potato salads – the German style with a dressing rather than the mayonnaise laden kind – so I made one. …

1. Oak leaf lettuce

2. 500g baby pearl and Roseval potatoes (or other small potatoes, but the Roseval are full of flavour)

3. 200g lardons

4. Dressing:

• 2 tsp pumpkin seed oil
• 4 tsp sherry vinegar
• 2 tsp grainy mustard
• 2 squeezes agave nectar
• 1 tsp chopped shallots
• 4 tsp chopped parsley
• S&P

Cut the potatoes into quarters or so – bite size pieces – and steam.

At the same time prep all other parts of the salad:

• Wash and chop the lettuce
• Cook the lardons on a medium heat so they become really crispy
• Combine all dressing ingredients

When the potatoes are done, toss them with the lardons and dressing and then add the lettuce and toss again. Overall it has a very deep and earthy flavour – a delicious potato salad that feels like a whole meal, not a side dish.