Potato and White Radish Salad with Pumpkin Seed Oil

Ingredients:

- 150 g baked potatoes (in skin), peeled
- 200 g white radish
- 100 g mozzarella
- finely grated zest and juice of half a small lemon
- 1 tbsp pumpkin seed oil
- salt
- fresh chives, finely chopped (optional)
- 1–2 tbsp coarsely chopped pumpkin seeds

Dice the potatoes and the peeled white radish into small cubes. Drizzle the radish with lemon juice, lightly salt it, and set it aside.

Finely chop the chives (about 1 tablespoon per serving), and cut the mozzarella into cubes similar in size to the vegetables.

Mix the vegetables, cheese, oil, and lemon zest. Before serving, sprinkle with pumpkin seeds. (In the photo, I sprinkled the salad with pumpkin seed flour, but coarsely chopped pumpkin seeds would have been a better choice.)

Thanks to Flat Cat for the recipe!