Harissa-Roasted Pumpkin Seeds

Toasting seeds (and nuts) adds a depth of flavor. Experiment with spices and fresh herbs. These are added as a garnish to the Watermelon and Tomato Salad (posted).

QUANTITY AND INGREDIENTS

1 1/2 tablespoon olive oil

1 cups hulled pumpkin seeds

1 1/2 teaspoons ground harissa (dry)

1/2 tsp fine sea salt

PREPARE YOUR MIS EN PLACE

1. Read and reread the recipe.

2. In this recipe, gather all your ingredients and add to the same bowl.

START COOKING

1. Preheat oven to 400.

2. Mix all your ingredients in a bowl then transfer to a parchment or Silpat-lined sheet pan. Toast for around 8 minutes.

3. Remove from the oven and let cool. Store in a sealed container in a cool and dry spot until ready to eat.

TALKING POINTS

1. Harissa is a lovely spice mix that originates in Tunisia, North Africa then subsequently spread throughout North Africa and the Middle East. It can be found as a dry seasoning and as a paste. It is peppery, garlicky and smoky and is typically featured in tagines and stews, roasted meats and vegetables, and egg dishes like shakshuka. I buy Organic Watkins Harissa which contains smoked paprika, sea salt, ancho chili powder, dried garlic and onions, black pepper, coriander, cumin, and cayenne. It is not particularly spicy and is an all-in-one seasoning.

2. Check nuts or seeds frequency when toasting as they have a tendency to easily burn due to their high fat content.

3. Many nut-allergic folks can eat seeds without any problem. Pumpkin seeds are a good source of fiber, omega fatty acids, elements zinc, phosphorus, magnesium, potassium and selenium, and antioxidants including Vitamin E. They are notable for heart and prostate health.