John Myers
Ingredients for 2 servings:
- 8 small jacket potatoes
- ½ cucumber(s)
- 1 bell pepper(s), yellow
- 2 spring onions
- 1 bunch parsley, flat
- 4 tbsp pumpkin seed oil
- 1 tbsp balsamic vinegar
- salt and pepper
- possibly pumpkin seeds
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
with fresh vegetables and pumpkin seed oil, very fast
Peel the potatoes. Wash and peel the cucumber. Deseed and wash the bell pepper. Cut all three ingredients into 1 cm cubes. Cut the washed spring onions and half of the green parts into fine diagonal strips and add to the other ingredients. Wash and chop the parsley and add to the remaining ingredients. Dress with oil and vinegar and season with salt and pepper. Can be eaten immediately, but will keep for a day. The salad gets its green color from the pumpkin seed oil, which is made from roasted or unroasted pumpkin seeds, depending on your taste. For a truly green look, replace the yellow bell pepper with a green one. For a twist: sprinkle pumpkin seeds over the salad.
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