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Ingredients
- 1 cup pumpkin seeds
- 2 teaspoons cumin seeds
- Pinch chilli flakes
- Extra virgin olive oil
- 1 teaspoon finely grated lime rind
- Sea salt
Method
Preheat oven to 180 C. Place pumpkin and cumin seeds in an oven proof dish and roast until toasted and fragrant - 5-10 minutes. Remove from the oven and drizzle with olive oil and then sprinkle with chilli, lime and sea salt.
Serve as a nibble with drinks or a side dish.
