The very simple ones
Grate carrots and drizzle with pumpkin seed oil. Yes, it really is that straight forward and tastes amazing.
Drizzle over your favourite Butternut Squash Soup or Pumpkin soup… the next level.
Brush the oil on Corn on the cob or drizzle on corn in any shape or form…yummy
Bruschetta topping: chopped tomatoes, onions, apple cider vinegar, pumpkin seed oil…to the point.
Bread lover? We sure are… use as a dip… simply awesome and still something different!
Vanilla Ice Cream with pumpkin seed oil… sounds a bit strange but the nutty flavour of the oil goes incredibly well with vanilla ice cream. For an extra lift sprinkle with sea salt.

Black radish salad
Ingredients:
300g black radish
3 table spoons of lemon juice
3 table spoons of Pepo Papa Pumpkin seed oil
60g pumpkin seeds
1 table spoon of wine vinegar
Garlic, salt, basil
Method:
Wash and grate the radish then add the lemon juice, salt and some of the pumpkin seed oil and let it marinate a few minutes. Crush the pumpkin seeds using a mortar and pestle then add the rest of the oil, garlic, wine vinegar, salt and basil and mix it into a dressing. Drizzle over the grated radish and enjoy.

Pumpkin Seed Oil marinated Chicken in a Pumpkin Seed Coat
Ingredients:
500g chicken breast
For the marinade:
2 cloves of crushed garlic
5 table spoons of pumpkin seed oil
marjoram
pepper
rosemary
For the coat: 1 egg, flour, crushed pumpkin seeds
Method:
Mix the marinade ingredients in a dish and put in the chicken, cut into strips. Coat the chicken well, cover it and pop it in the fridge for a few hours (the longer you leave it the better it gets...don't go over 1 day though).
Beat the egg and separately mix the flour and the seeds. First coat the chicken strips with the egg then the flour and seeds, mix it so it sticks to the chicken nicely. Place them on a baking tray and cover with foil. Bake for 20 minutes at 180°C then remove the foil and gently grill till it's nice and crispy.