roast pumpkin seeds recipe
These roasted pumpkin seeds are good to serve with a glass of wine and less fattening than crisps or peanuts.
- 2 tablespoons pumpkin seeds
- 1 tablespoon extra virgin olive oil
- Good pinch of flaky salt
- ½ teaspoon cayenne pepper
Preheat the oven to 170C/325F/gas mark 3.
Put the pumpkin seeds in a roasting tin, add a drizzle of olive oil, a splash of water, a pinch of flaky salt and the cayenne.
Toss together and roast for 5-10 minutes. As the water evaporates, it crunches up the seeds and leaves them coated in oil, cayenne and salt.