Jen's Salad Crunchies - ala Ottolenghi

Boost the flavor, crunch and health of salads with this nut + seed topping



Ingredients

  • 1 cup flaked almonds

  • 3/4 cup pumpkin seeds

  • 1/4 cup sunflower seeds

  • 3 Tbs white sesame seeds

  • 3 Tbs niigella seeds

  • Maldon Sea Salt

  • Sprinkling of red pepper flakes



Instructions

  • Set oven to 350ºF

  • Mix all ingredients except the Nigella seeds, salt and pepper flakes and spread in one layer on a parchment-lined baking sheet

  • Bake the mixture for 10 min

  • Let it cool and add the Nigella seeds, a sprinkling of salt and red pepper flakes

  • Store in an airtight container



Note

  • Makes 2 1/2 cups

Adapted from and thanks to sister Jen for the recipe based an Ottolenghi product.