3 tbsp (60 ml) pumpkin seeds
3 tbsp (60 ml) sunflower seeds
1 garlic clove, skinned and crushed
1 tbsp (15 ml) soy sauce, preferably
naturally fermented shoyu
3 tbsp (60 ml) sunflower seeds
1 garlic clove, skinned and crushed
1 tbsp (15 ml) soy sauce, preferably
naturally fermented shoyu
method
1. Put the pumpkin and sunflower seeds in a large saucepan and dry-fry over a medium heat for about 2 minutes, stirring constantly, until the seeds pop and 'jump' and colour.
2. Add the garlic and soy sauce.
3. Lower the heat and cook for 1 minute, stirring constantly, until thoroughly combined.
4. Turn into a small serving bowl and serve warm or cold.
5. Variations can be made by mixing other spices with the cooked seeds.
2. Add the garlic and soy sauce.
3. Lower the heat and cook for 1 minute, stirring constantly, until thoroughly combined.
4. Turn into a small serving bowl and serve warm or cold.
5. Variations can be made by mixing other spices with the cooked seeds.
serving amount
serves 4
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