Add a kick of flavour to your salads, sandwiches and snacks with this ridiculously easy recipe. You probably already have all the ingredients in your pantry. You can use any chilli powder that you have, but I prefer kashmiri because of its gorgeous orange colour.
Double all quantities for more spicy, savoury goodness, but make sure your pan is large, so that the seeds have plenty of room to get toasty.
- ¼ cup pumpkin seeds
- ¼ cup sunflower seeds
- 2 tsp soy sauce
- 1 tsp agave syrup
- 1 tsp olive oil
- ¼ tsp ground cumin
- ½ tsp kashmiri chilli powder
- ½ tsp smoked paprika
- 1 Tbsp sesame seeds
- 1 Heat a dry skillet or frying pan to medium-hot and begin by toasting the pumpkin and sunflower seeds, stirring occasionally, for about two to three minutes.
- 2 Meanwhile, mix the remaining ingredients together, except for the sesame seeds, in a ramekin or pouring jug.
- 3 When the seed mixture is toasty to taste, but not yet popping, add the sesame seeds and sauce mixture to the pan, stirring constantly to avoid burning. (Lower the heat if there is any sign that they are blackening, or smoking.) Continue to toast until they have gone a rich colour, or taste fully roasted. About one minute.
- 4 Pour out onto a plate or cold surface, so that they cool down quickly. Store in an airtight container. Enjoy!