Slovenian lamb's lettuce with warm potatoes and pumpkin seed oil (Motovilec s krompirjem)

1. Cook the potatoes in their skins in salted water for 20-25 minutes until tender, then peel while warm and slice into rounds.

2. Chop the onion very finely.

3. In a bowl, mix the cider vinegar with 2 tablespoons of warm water, salt and pepper, add the onion, then the still-warm potatoes, and toss gently so they soak up the dressing.

4. Wash the lamb's lettuce thoroughly (it can be sandy at the roots) and spin or pat it carefully dry.

5. To serve, pile the lamb's lettuce on the warm potatoes and drizzle generously with the pumpkin seed oil.

6. Serve at once, before the leaves wilt – alongside roasts, schnitzel or sausages.

Tip: Motovilec is the favourite salad of the Slovenian (and Styrian) winter table; the dark green, nutty pumpkin seed oil is its soul. Many people add hard-boiled egg or cooked beans too.