Spicy nut scat­ter

Nadia - - FAST & FRESH -

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.

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