Toasted Pumpkin Seeds

Don’t throw away your pumpkin seeds! They are nutrient-rich and high in antioxidants. But! You must toast them before eating as the benefits are greater. They are great as a salad topper, garnishing your hummus, or even just for snacking on.

METHOD

• Scoop out the pumpkin seeds using a spoon or ice-cream scoop.
• Rinse the pumpkin seeds in water, pulling off the guts.
• Place the clean pumpkin seeds into a pot of water with 2 tsp of salt. Boil for 10 minutes.
• Strain the pumpkin seeds.
• Spread the pumpkin seeds onto a clean tea towel and pat dry. The pumpkin seeds need to be thoroughly dry, as they will not crisp up in the oven.
• In a bowl, combine the olive oil, salt, paprika, and garlic powder. Add the pumpkin seeds to the oil mixture and mix well to coat evenly.
• Place them onto a baking tray and bake in the oven at 150 degrees Celsius for 45 minutes, ensuring to toss them at the halfway mark.
• Store the toasted pumpkin seeds in an airtight container.
• Use the toasted pumpkin seeds in salads, as garnish for hummus or dips, or even on top of avocado toast.