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From our kitchen Salad Sprinkle
"A crunch in a salad takes it to a whole new level, and this salad sprinkle is perfect for that. There’s a nice surprise hit of fennel and rosemary and the tamari adds a great depth of flavour. Use it on green salads, roast vegetables, top your avocado on toast with it or serve it as a dukka with fresh bread and olive oil. It will store in your Styleware containers for two weeks."
Recipe, photography and introduction by Harriet Davidson
Ingredients
1 cup flaked almonds
1/2 cup cashews
1 cup pepitas
1 cup sunflower seeds
2 tbsp fennel seeds
2 tbsp rosemary, fresh or fried
1/2 cup linseed
1/2 cup chia seed
1 tbsp salt flakes
1/4 cup sesame seeds
2 tbsp tamari
Method
Pre-heat oven to 200C deg. Combine all ingredients except for tamari in a bowl and mix thoroughly. Tip nut and seed mix onto a large baking tray and spread evenly, making sure they’re in a single layer. Use two trays if need be.
Place in oven for 7-9 minutes until starting to go golden. Remove from oven and tip into large bowl. Pour over tamari as quickly as possible so the mix is still hot and the tamari will steam. Stir to mix through and coat mixture.
Tip back out onto trays and return to oven for another 5-7 minutes. Watch carefully as the nuts can over-roast very quickly.
Remove from oven and let cool before storing in your Styleware bowl.
