Toasted Tamari Seeds Salad Topping Mix
Add a savoury crunch to a simple green salad with this toasted tamari seed salad topping. Quick & easy to whip up, it doubles as the perfect snack.
Servings: 3 /4 cup
Calories: 98kcal
Ingredients
- 30 g (1/4 cup) pumpkin seeds
- 30 g (1/4 cup) sunflower seeds
- 40 g (1/4 cup) sesame seeds
- 20 - 40 ml (1 - 2 Tablespoons) Tamari
Instructions
- Place the pumpkins seeds in the base of a medium fry pan.
- Tip the sunflower seeds on top.
- Finally, add the sesame seeds.
- Warm the fry pan over a gentle heat.
- Once the fry pan has warmed, stir the seeds.
- Allow the seeds to cook for about 3 minutes, stirring often. The seeds will begin to pop and puff up as they cook, which is perfectly normal.
- When the seeds are a golden brown, add the tamari to the pan.
- Continue to stir until the seeds are dry. Be careful at this stage as the sesame seeds can catch on the bottom of the pan.
- Tip the seeds onto a plate or tray and allow to cool. When cool, store in an airtight container in the fridge.
Notes
- The seeds can burn in a flash. Frequent stirring should prevent the seeds catching on the pan.
- Store the salad topping in an airtight container or glass jar. The seeds will become sticky if left exposed to air for long periods.
- Store the seed mix in the fridge, although the coated seeds are perfectly fine in the pantry if used within a few weeks.
- The seeds will last for months in the fridge, but are best consumed within two weeks of making them.
- The seed mix can be frozen if preferred.