Shabazi Pumpkin Seeds
I always have toasted and spiced pumpkin seeds and chopped nuts on hand for salads and to top platters of vegetables. I recommend them as pantry staples.
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I always have toasted and spiced pumpkin seeds and chopped nuts on hand for salads and to top platters of vegetables. I recommend them as pantry staples.
Condiment
Yield 1 cup
Helen Park
I always have toasted and spiced pumpkin seeds and chopped nuts on hand for salads and to top platters of vegetables. I recommend them as pantry staples.
1 cup pumpkin seeds, raw unseasoned (150g)
1 tsp Shabazi spice blend
¼ tsp fine sea salt
1 tsp vegetable oil
Preheat oven to 300° F.
In a small mixing bowl, mix all ingredients to combine well.
Pour out onto a baking tray (parchment optional) in a single layer and bake for 10 minutes or until just golden brown, turning and stirring halfway.
Remove the tray of finished seeds from the oven and cool completely.
Store in an airtight container or jar.
Sunflower seeds or sliced almonds can also be seasoned the same way.
If you have other spices in your collection that you love you can use this technique substituting for the Shabazi.
In addition to adding spiced crunch to green salad these seasoned pumpkin seeds are a great addition to finish roasted vegetables.
Corn and Poblano Pepper Salad with Oz Yogurt Sauce
Questions? Contact helen@laboiteny.com
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