Potato Hash with Goat's Cheese & Sour Cream Sauce

Heat a clean large deep frying pan over medium-high heat. Toast the pumpkin seeds until they start to pop, then remove from the pan and set aside. Heat a drizzle of olive oil in the same pan over medium-high heat. Transfer the potato mixture to the pan and pack it loosely, being sure not to press down on it (see Tip).

Tip: use another pan if you're cooking for more than two people.

Cover with the lid and fry undisturbed for 3 - 4 minutes, until the base is golden-brown and slightly crispy. Use a spatula to break it up into smaller pieces and then flip. Scatter over the potato seasoning, then cover again and fry undisturbed for another 3 - 4 minutes until crispy.

Cut the lemon into six wedges and finely chop the shallot (see Tip). In a salad bowl, combine the shallot with the extra virgin olive oil, honey, mustard and the juice of one lemon wedge per person. Season to taste with salt and pepper.

Tip: the shallot will be served raw, but if prefered you can fry it separately with a drizzle of olive oil and then add it to the sour cream in step 6.

Halve the cherry tomatoes and dice the cucumber, then transfer both to the salad bowl. Add the lettuce and toss well to combine. Garnish the salad with the pumpkin seeds.

Did you know... pumpkin seeds contain more magnesium and phosphorus than any other type of nut or seed. Magnesium boosts muscle health while phosphorus helps strengthen bones and teeth.