Super Seed Salad Sprinkle
This super seed sprinkle is your salads new best friend. I love topping off my salads with toasted seeds, which, aside from adding amazing taste and crunch, also add a nutritional boost of healthy fats, fibre and plant-based protein. I have a jar of this in my pantry at all times and often find myself adding it to so many different things – from raw salads and steamed vegetables to avocado toast – you pretty much can’t go wrong. On their own they also make a good snack for toddlers (…my kids often eat a handful and call it popcorn).
You can mix up the seeds to suit your own preferences, but make sure to keep an eye on them as some seeds may roast up quicker than others.
Roasting at medium heat will help avoid the seeds overcooking, and roasting them no longer than 20 minutes will help preserve the quality of fats. This 20-minute roasting limit is important, as a recent study, pointed to 20 minutes as a threshold hold time for changes in the healthy pumpkin seed fats. When roasted for longer than 20 minutes, a number of unwanted changes in fat structure of pumpkin seeds have been observed by food researchers, so roasting for no longer than 20 minutes will help you avoid these unwanted changes.
- 100 gm pumpkin seeds
- 50 gm pine nuts
- 50 gm sunflower seeds
- ½ tsp salt (optional)
- Preheat oven to 150C (300F)
- Place your seeds on a large baking sheet and place in a preheated oven for 15-2- minutes, stirring occasionally to ensure the seeds roast evenly.
- Remove from heat and leave to cool before placing in glass jar.
- Store at room temperature for up to 3 weeks.