Green bean salad with pumpkin seed oil (Fisolensalat)

1. Trim the green beans and snap longer ones in half.

2. Cook in plenty of salted water for 7-8 minutes until tender but still crisp, then drain and plunge into ice water.

3. Slice the red onion into thin half-rings and crush the garlic.

4. For the dressing, mix the cider vinegar with the water, a pinch of sugar, salt and pepper, then add the pumpkin seed oil.

5. Toss the drained beans with the onion, garlic and dressing and leave to marinate for at least 20 minutes.

6. Sprinkle with toasted pumpkin seeds before serving; serve on its own or with roasts.

Tip: Styrian pumpkin seed oil turns bitter when heated - always use it cold, on the finished salad.