Pumpkin seed oil is a delicate and intensely-flavored wonder. It can be added to most savory dishes to make them go from bland to addictive in mere seconds. If you've never tried it, it's well worth investing in a little gem of a bottle of it. It's not only crazy flavorful, but also beautifully colored in hues ranging from emerald green to an almost-black.
This bean salad is perhaps the dish that benefits most from the wonderful flavor of pumpkin seed oil (the same goes for beans in general, actually). Soaking the onion firsthand in the pumpkin seed oil with a bit of salt makes for the most insanely flavorful morsels that give the salad its je-ne-sais-quoi, so please don't skip the step and just toss everything together as I know you'll be tempted to do. It will be worth the extra 10 minutes wait, I promise. And it will still be ready fast. :)
Recipe only slightly adapted from Adi Hădean.
Last year: Orange and wine infused chickpea and mushroom stew (vegan).
Two years ago: New York-style pizza crust (puffy and thin) (vegan).
Three years ago: Dukkah (Egyptian and generally Middle Eastern) (vegan).
Four years ago: Simple chicken stock and Chicken risotto with bell pepper.
Ingredients (serves 1-2):
- one 400 g can of mixed beans for salad (250 g drained weight), washed and drained
- 1/2 of a small red onion
- 1/3 teaspoon salt
- 1/2 teaspoon balsamic red vinegar
- 2-3 teaspoons pumpkin seed oil
- 1-2 tablespoons finely chopped parsley
- a dash of freshly ground pepper
Finely chop the onion and sprinkle the salt over it in what will be the salad bowl.
Pour the pumpkin seed oil over it and mix well. Let it marinate like that for 10 minutes.
Add the remaining ingredients (cleansed and drained beans, vinegar, parsley and pepper) and mix well. It's done, dig in! :)
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