1 c. pumpkin seeds
1 tbsp. olive oil
4 tbsp. Grated Parmesan cheese
Salt to taste
- Roast pumpkin seeds: Heat oven to 350°F. Line a baking sheet with nonstick foil. Toss seeds with olive oil, 2 tablespoons grated Parmesan cheese, 1/4 teaspoon crumbled thyme, and salt to taste. Place on prepared baking sheet and roast 15 to 20 minutes, or until browned. Halfway through roasting, toss seeds with another 2 tablespoons grated Parmesan cheese and 1/4 teaspoons crumbled thyme.
Poshtick Pumpkin Seed Herb sauce and salad
- Preheat oven to 350°. Toast pumpkin seeds on a rimmed baking sheet, tossing halfway through, until golden brown and slightly puffed, 5–7 minutes; let cool. Transfer to a small bowl and toss with 1 Tbsp. oil; season with salt. toast cardamom, clove, coriander, and cumin in a dry small skillet over medium heat, toss, until fragrant, about 2 minutes. Remove seeds from cardamom pod . Finely grind seeds along with other spices . Mix in a large bowl with chilly, garlic, parsley, chopped cilantro, lemon juice, and remaining ¼ cup olive oil; season with salt. Add cucumber and toss. Let sit 5 minutes.
- Add lettuce ,tomato ,Yellow and Red bell pepper , peaches, avocado, and half of the pumpkin seeds to cucumber mixture and season generously with salt; toss to coat.
Enjoy Your healthiest Tastiest Salad