A simple, tasty way to add extra protein and texture to your meals. These seeds are perfect sprinkled over salads, soups, or enjoyed as a quick snack, especially in that pre-dinner window. We love this recipe so much that there’s almost always a jar on the go.
Ingredients
- 125g pumpkin seeds
- 125g sunflower seeds
- 2tbsp boiling water
- 1/2 tsp sea salt
Method
- Preheat the oven to 160
- Take a small roasting tray, add the salt and then boiled water. Melt the salt.
- Add the seeds and stir until the liquid disappears.
- Leave to rest for 5 minutes.
- Place in the oven for 10 minutes.
- Remove and stir.
- Put them back in the oven for another 5 minutes.
- Stir again.
- Keep doing this until most of the seeds are a little golden.
- Now leave to cool and store in a jam jar.
Add to salads or eat as a snack!
