Roasted Pumpkin Seeds By Chef Mokgadi Itsweng
You can either roast these shelled or unshelled. The big seeds are better eaten shelled. Boil pumpkin seeds in water for 15minutes, remove from heat , drain and pat dry. Drizzle with olive oil to cover the seeds, then spice with seasoning salt or everyday seasoning. Bake in the oven at 180C for 15 minutes, ensuring that the seeds roast evenly. Let the seeds cool before eating. Sprinkle the seeds over your salad bowl or eat them as snacks.
Ingredients:
- Pumpkin seeds
- Salt
- Seasonings of choice
Method:
Boil pumpkin seeds in water for 15minutes, remove from heat , drain and pat dry.
Drizzle with olive oil to cover the seeds, then spice with seasoning salt or everyday seasoning.
Bake in the oven at 180C for 15 minutes, ensuring that the seeds roast evenly.
Let the seeds cool before eating. Sprinkle the seeds over your salad bowl or eat them as snacks.