Spicy nut scatter
Ready in 20 minutes | Makes 2½ cups | DF | GF
2 Tbsp honey 2 Tbsp neutral cooking oil 1 tsp flaky sea salt ½ tsp ground turmeric ¼ tsp smoked paprika ¼ tsp cayenne pepper ½ cup pumpkin seeds ½ cup sunflower seeds 3 Tbsp sesame seeds 1 cup almonds ½ cup pine nuts
1 Preheat oven to 180°C and line a tray with baking paper.
2 Place honey, oil, salt and spices in a small bowl and mix to combine. Place the nuts and seeds in a large bowl and pour over the honey mixture. Toss to evenly coat.
3 Tip onto prepared tray and arrange in a single layer. Bake for about 12-13 minutes (tossing once during cooking) or until nuts smell toasted and are lightly golden. Watch carefully so they do not burn.
4 Remove from oven and allow to cool slightly. When cool enough to handle, line a tray or chopping board with paper towels and tip mixture onto the paper. Rub gently to absorb any excess oil. Allow to cool completely. Store spicy nut scatter in an airtight container; it will keep for several weeks.
~ SUGGESTED USES ~ Sprinkle on salads or simply snack by the handful with a glass of cold beer.
Courgette, artichoke & ricotta salad
Ready in 25 minutes | Serves 4 | GF SALAD
6 small courgettes 150g marinated artichoke hearts, drained and roughly chopped Zest 1 lemon 2 handfuls basil leaves 2 handfuls mint leaves, finely chopped 100g good-quality ricotta
1 small garlic clove, minced 3 Tbsp extra virgin olive oil ½ tsp salt Juice 1 lemon
⅓ cup spicy nut scatter (see recipe, left)
1 Using a vegetable peeler, peel courgettes into long ribbons, stopping when you reach the core (discard seeds).
2 Place ribbons in a large bowl along with the other salad ingredients (except the ricotta). Toss lightly then spoon over dollops of ricotta.
3 Place all the dressing ingredients in a small bowl with a good grind of pepper and lightly whisk.
4 Just before serving, dress salad and sprinkle with the spicy nut scatter.