Soy-lime pepitas

By Trudy

These humble looking toasted pumpkin seeds are one of the tastiest snacks we’ve ever eaten — and they’re really quick and easy to make too. Simply toast pumpkin seeds until they’re golden and crunchy, toss them with soy sauce and lime juice to infuse, then leave them to cool before eating (that’s the hardest part).

We’re totally hooked on eating these tangy, salty pepitas straight up as a snack (which are especially tasty with beer), however we’ve also discovered other yummy ways to use them. They’re fantastic tossed over salads to add flavor and crunch — try sprinkling soy-lime pepitas on our Asian slaw with lime and chili.

They also add a great texture and flavor to stir-fries, noodle dishes and fried rice. And you can make a delicious Asian-style pesto by grinding soy-lime pepitas with cilantro, garlic, ginger, fish sauce, brown sugar, salt and peanut oil until smooth, and toss with noodles, vegetables and chicken or seafood.

Soy-lime pepitas

Serves 4

Savory, tangy and highly moreish toasted pumpkin seeds infused with soy sauce and lime juice.

4½ oz (130g) pumpkin seeds
1 tablespoon lime juice
1 tablespoon soy sauce

MIX together the lime juice and soy sauce in a small bowl. HEAT a large frying pan over medium heat then add the pumpkin seeds and cook, stirring continuously, until lightly toasted (about 3 minutes). ADD the soy-lime mixture. QUICKLY stir for a few seconds until the mixture has coated the pumpkins seeds. SPREAD the toasted pumpkin seeds on a large plate to cool. SERVE at room temperature.

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