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1
Preheat oven to 170C
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2
Place pumpkin seeds in a pan of salted water and boil the pumpkin seeds for 10 minutes.
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3
This helps the salty flavour penetrate the seed, rather than just being salty on the outside :)
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4
Drizzle olive oil onto an oven tray large enough to accomodate your seeds
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5
Drain the pumpkin seeds well, drying them on a paper towel to absorb excess moisture
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6
Pour the seeds onto the oven tray, shaking them around to distribute the olive oil onto the seeds
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7
Roast the seeds for 10 minutes (maybe less, dependent on size), then turn them over and roast for a further 10 minutes
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8
Remove from oven and serve hot or cold.
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9
They taste a bit like salted pistachios, with a similarly satisfying crunch :) nice as a side dish or just to snack on.
