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.