• 100g pumpkin seeds from your Halloween pumpkin or just regular pre-prepared pumpkin seeds ( if you’re taking the seeds from your pumpkin use the smaller/medium sized seeds as the larger ones can be a little tough)
  • 100g oats
  • 2 tsp za’atar
  • 1tsp cumin seeds
  • Pinch of salt
  • 1 tbsp soy sauce
  • 1 tbsp oil
  • 1 egg white


  1. 1

    If you’re using leftover seeds from your Halloween pumpkin, the first job is to prepare them for oven cooking. To do this rinse the seeds in a sieve and pull away any pulp. Dab dry with kitchen paper then bring some water to the boil and add the seeds; cook for 7-10 minutes to tenderise, then drain and thoroughly dry.

  2. 2

    Preheat the oven to160c and line a large baking tray with greaseproof paper.

  3. 3

    Now place the seeds, oats, spices and salt in a large bowl and mix to combine. In a small bowl mix together the soy sauce, maple syrup, oil and egg white then tip into the dry ingredients. Mix together until everything is evenly coated.

  4. 4

    Tip the mix out onto the prepared tray in one layer. Bake for 25-30 minutes, turning occasionally, until it’s golden and crispy. Once cooled use to top hummus, soups, salads or anything else you fancy!

Nutritional Details

Each serving provides
  • Energy 519kj 124kcal 6%
  • Fat 7.0g 10%
  • Saturates 1.0g 5%
  • Sugars 1.7g 2%
  • Salt 0.4g 7%

% of the Reference Intakes

Typical values per 100g: Energy 1738kj/415kcal

Each serving provides

9.8g carbohydrate 1.8g fibre 4.7g protein

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