5.0/5 rating (5 votes)

Spiced Pumpkin Seeds

Roasted Pumpkin Seeds

Heat Medium
Serves 4
Dietary Info VEGETARIAN
Prep 10 mins
Cook 20 mins

Hari says
Pumpkins are amazing vegetables and it's a pitty we only really have them over the Halloween period. Most of us will scrape out the insides, carve out the jack-o-lanterns and that is that. It's a real shame because the seeds can be used in lots of different ways.
Pumpkin seeds are highly nutritious and when roasted they crisp up and are delicious. They can be used in lots of different ways for different dishes. They add texture to salads and soups but are also lovely as healthy little snacks.
You can flavour the seeds with anything you like, in this recipe I have chosen salt and chilli and it is delicious.

Ingredients
Method

Seeds from one pumpkin
1 tsp salt
1 tsp chilli flakes
1-2 tsp rapeseed oil

Method

Pull out the seeds from the pumpkin and place into a bowl with water.
Wash the seeds in a few changes of water to get rid of all the stringy flesh.
Place in a colander and leave to strain.
Place some kitchen roll on a baking sheet and put the seeds on it so they dry. You can leave them overnight.
Heat your oven to 180ºC
Spread the seeds on an oven tray and pour the oil over the seeds. Rub them so they are coated with the oil. Sprinkle with the salt and chilli flakes.
Roast in the oven for 10 minutes until they are golden brown.
Remove and leave to cool. Store in an air tight jar and use as and when required.