Serves 4 or more as a snack
As the family have fun carving their pumpkins, save the seeds and make this toasted moorish snack.
The seeds straight out of a pumpkin are white; inside this shell is the green seed we are used to seeing but the white shell is edible and full of fibre.
Swap the spices for your favourites or try roasting in just oil and dusting in cinnamon and icing sugar once cool for a sweet snack.
Ingredients
-
Seeds from one or more pumpkins
-
Salt
-
Olive oil
-
Ground cumin
-
Chilli powder
Method
1. Place the seeds from your pumpkins into a sieve and while rinsing the seeds thoroughly, discard any remaining pumpkin flesh
2. Bring a pan of generously salted water to the boil and add the seeds; boil for 5 minutes
3. Drain the seeds and blot between sheets of kitchen paper, leave to dry for a few hours or overnight
4. Preheat the oven to 185°C
5. Line a large baking tray, or two, with baking paper
6. Toss the dry seeds in olive oil, cumin, chilli powder and salt
7. Spread the seeds out in one layer and roast for about 25 minutes
8. Serve once cool or store in an airtight jar for a few days
Recipe by Charlotte Simpkins for Freely Fruity