Sea Salt & Cumin Roasted Pumpkin Seeds

When you carve a pumpkin, save the seeds. Or just buy a bag. Tossed with cumin and salt, roasted until crisp, they're an addictive, savoury snack that takes about ten minutes.

Ingredients (Makes 1 cup):

• 100g pumpkin seeds
• 1 tsp olive oil
• ½ tsp ground cumin
• ¼ tsp sea salt

Method:

1. Preheat oven to 160°C (140°C fan). Line a baking tray with parchment.
2. Toss the pumpkin seeds with olive oil, cumin, and salt.
3. Spread in a single layer on the tray.
4. Roast for 8–10 minutes, stirring halfway, until golden and fragrant.
5. Cool completely. Store in an airtight jar.

Why it's gut-friendly: Pumpkin seeds are rich in magnesium and fibre. Cumin aids digestion. A crunchy, savoury snack.