Toast with Pumpkin Seed Oil and Parsley Mint Salad

5 Mins

Serves 6

Ingredients

2 cups (100 g) flat-leaf parsley leaves
1 tablespoon young black mint leaves (sub torn conventional mint)
1 teaspoon sherry vinegar
1 tablespoon olive oil
Maldon salt and cracked black pepper
1 loaf miche or other crusty bread, cut into slices 2 inches (5 cm) thick, lightly toasted or grilled
Styrian black pumpkin seed oil

1. Wash the parsley and mint and spin or pat dry.

2. In a medium mixing bowl, whisk together the vinegar and oil until the oil is emulsified. Toss the parsley with the dressing and season with flakey salt and cracked black pepper.

3. Arrange toast on a platter or large cutting board and drizzle generously with black pumpkin seed oil. Top with the parsley salad and serve.

5 Mins dinner Julia Sherman lunch mint parsley pumpkin seed oil Recipe salad Salad for President sherry vinegar spring Veg