Crunchy Seeded Top­ping

Dish - - SPRING CHICKEN -

1 ta­ble­spoon but­ter 1 ta­ble­spoon olive oil ½ cup cashew nuts ½ cup white sul­tanas ¼ cup sun­flower seeds ¼ cup pump­kin seeds ¼ cup shaved co­conut 1 tea­spoon sea salt

Heat the but­ter and oil in a large sauté pan and add all the in­gre­di­ents. Cook over a low heat, stir­ring of­ten, un­til golden. Tip onto pa­per tow­els to drain. MAKES 2 CUPS

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