Toasted Spiced nuts for Salads

PREP TIME

5 minutes

COOK TIME

5 minutes

SERVES

6 people

Ingredients

1 cup pepitas
1 cup sunflower kernels
1/2 cup chopped walnuts
1/2 cup slivered almonds
1/2 cup dried pomegranate seeds
1 tbsp The Spice People’s Fennel Seeds Whole
1 tbsp The Spice People’s Black or White Sesame Seeds
2-3 tsp The Spice People’s Smoked Chipotle Chilli Powder
2 tsp The Spice People’s Smoked Paprika
1 tsp sea salt flakes
1 tsp The Spice People’s Cumin Ground

The love this recipe

I make up around 2-3 cups of this mixture at a time and keep stored in an air tight container.

There is no fixed formula, just use the nuts you like best. They are so versatile, adding that little extra crunch and spicy savoury taste to so many dishes, especially salads.

Directions

Heat a large frying pan to a moderate heat. Add all the spices and lightly toast for 2 min. Add the dried pomegranate seeds first. They are slightly sticky and the dry spices will coat them and prevent them sticking to the other seeds.

Add the remaining ingredients, stirring often and making sure not to burn the spices or seeds. This should only take a few minutes. Remove the seeds and spices from the pan and allow to cool before placing in an airtight container. They should last several weeks. If they do appear to go stale then simply lightly toast again before serving.

Toasted Spiced nuts for Salads

PREP TIME

5 minutes

COOK TIME

5 minutes

SERVES

6 people

Ingredients

The love this recipe

Directions

Explore more recipes

Harissa Lamb and Lentil Stew

The Ultimate Smoky Steak Sandwich

Roasted Sweet Potato, Leek and Harissa Soup

Footer menu