Crunchy Salad Topper
Gluten Free
Vegan
Vegetarian
Serves 10 people
10mins Prep
5mins Cook
This crunchy salad topper takes a simple salad up a notch. Any leftovers can be stored in an airtight jar or container for two weeks.
By Barker's
Ingredients
- 1/2 cup Sunflower seeds
- 1/2 cup Pumpkin seeds
- 1/4 cup Sesame seeds
- 2 1/2 tsp Barker's Miso & Ginger Dressing
Method
- Preheat oven to 180°C fan bake.
- Line a large oven tray with baking paper.
- Combine seeds in a bowl. Add Barker's Japanese Miso & Ginger Dressing and mix well.
- Spread out in a thin layer on prepared tray and bake for 5 minutes.
- Stir, then bake for a further 3-5 minutes, until golden brown and toasted (watch carefully as the seeds can burn easily).
- Leave to cool before serving.
Tips
- Delicious crumbled over baby spinach and roast pumpkin salad. Drizzle with a little extra Barker’s Miso & Ginger Dressing to serve.
- It's also great sprinkled on smashed avocado on toast.
