Roasted pumpkin seeds

Makes: 1 batch

Prep time: 15 or less

Cooking time: 30-45 minutes

So halloween is upon us and it’s time to carve your pumpkin. This simple recipe turns those seeds from bin fodder into a tasty treat. They are great to eat as a snack or to chuck over salads for some extra crunch or even to grind up in a fresh pesto.

You will need:

Pumpkin seeds from one pumpkin
1 tbsp vegetable oil
1 tsp smoked paprika
1 tbsp honey
10 turns black pepper

Making it:

Pre heat your oven and an oven tray @ 150°C.
Wash the pumpkin seeds to free them of any stringy pumpkin flesh. Simply swirl them in a colander under cold running water and pick out the pumpkin bits. Dry the seeds on paper towel.
Mix the seeds with the oil, paprika and black pepper.
Spread the seeds out on the pre-heated oven tray and roast for 20 minutes.
After 20 minutes drizzle the honey over the seeds and move them around a bit and return them to the oven for 15 more minutes.
When they are golden bring them out and give them 5 minutes to cool and then dig in.