Roasted Pumpkin Seeds (Pepitas)

Pumpkin seeds, or pepitas, make a quick and satisfying snack. Soaking them in salted water first is a lovely traditional touch: it helps soften the hard shell and the seeds crisp up beautifully in the oven. The Ancient Aztecs are said to have soaked their pumpkin seeds in brine before drying them in the sun. You can roast a plain batch or play with savoury and sweet variations to suit your mood.

Ingredients

• 1 handful pumpkin seeds (pepitas)
• 1 tsp sea salt
• A little olive oil, for drizzling or brushing
• Optional: a splash of soy sauce or tamari
• Optional: a little honey, for a sweet version

Method

1. For salted pepitas, put a handful of pumpkin seeds into a small pan of water and add 1 teaspoon of salt.
2. Bring to the boil and let the seeds simmer for around 10 minutes. You can even cook these in your steamed pumpkin water at the same time as cooking the pumpkin.
3. Strain onto a piece of kitchen paper to dry, then spread onto an oiled baking tray.
4. Brush or gently drizzle a little oil over the seeds.
5. Bake at 180 C for around 10 minutes, until golden and lightly crisp.
6. For plain roasted pepitas, skip the salted water and roast the seeds straight away. The simmering step softens the shell, which many people find easier to digest.
7. For variations, try soaking the seeds in soy sauce or tamari first, or drizzle a little honey over before baking for a sweeter snack.

Scatter the roasted pepitas over a soup or salad, or keep a jar on hand for nibbling through the week.