Have you tried pumpkin seed oil? If not, then you should. For many reason…
In my area in Hungary we call it green gold. Not only for its amazing colour but also for the health benefits of it. It is a great antioxidant and very rich in Magnesium, Zinc, vitamin E and the good Omega fatty acids. They say it is very beneficial for prostate health.
And of course it tastes damn good. I used to eat it in a simple way drizzled over some Sauerkraut. Then I tried on bean salad and I’ve fallen in love. The recipe is coming from a friend’s grandmother who still knows how to make traditional dishes. This makes me think. When I look around in the digital world for recipes I see quite a bit of replicas. Dont’t get me wrong I also love a pumpkin soup in the cold winter days, chickpeas curries, avo on toast or morning smoothie bowls but loads of variations for the same theme. Yes, one recipe can work better than the other for us. I feel sometimes shy to share recipes because there are so many already out there. There are cuisines which are more popular. Probably it’s time to get back to my roots and find inspiration in the Hungarian kitchen, re-dream and veganize.
The recipe doesn’t require many ingredients. Most people make it with red or kidney beans. I prefer the delicate flavour of cannellini beans. The mild and smooth beans combine well with the intense dark, nutty taste of the pumpkin seed oil and the tangy, crisp onion. The roasted pumpkinseeds add the crunchiness and some parsley the fresh, green, earthy, bright finishing touch.
When the salad is mixed together it is good to keep it in the fridge for two hours to allow the tastes to ripen and reach the prefect harmony.
Enjoy this nutritious, protein-rich, hearty salad on its own, on a toast, as a side dish or maybe try with some quinoa.