Crunchy Seed Medley Salad: A Delightful Mix of Nutty Flavors

Step 1

To start this flavorful seed medley, preheat your oven to a toasty 375 degrees F (190 degrees C). Grab a generously sized baking sheet and line it with parchment paper - this step will make transferring the medley into a container later on a breeze.

Step 2

In a large mixing bowl, toss together a delightful array of pepitas, sunflower seeds, flax seeds, egusi, chia seeds, quinoa, white and black sesame seeds, and amaranth seeds. Use a trusty rubber spatula to blend them all harmoniously. Drizzle in a tablespoon of olive oil as you mix, followed by the remaining oil, ensuring an even coating. Season the mix with a pinch of salt, a dash of cayenne, and some freshly ground peppercorns, stirring until everything is beautifully infused. Spread this flavorful concoction onto your prepared baking sheet, forming a satisfyingly even layer.

Step 3

Pop the baking sheet into the preheated oven for an initial 10 minutes. Take it out, give the mix a good stir, and return it for another 5 minutes. Keep an eye on the egusi seeds; they'll be the first to show signs of toasty perfection by turning a lovely shade of brown. Allow them to continue baking for an additional 5 minutes, peeking in after 3 minutes without opening the oven door. When the egusi seeds are beautifully browned and the pepitas are starting to puff up and shine, turn off the heat and crack open the oven door. Let the seeds rest inside with the door ajar for a tantalizing 10 minutes.

Step 4

Once the baking sheet emerges from the oven, let the seeds cool right on it, giving them an occasional stir. Once they've cooled completely, transfer the mix into an airtight container where it will stay fresh and crunchy for up to 3 weeks. Enjoy this nutritious and flavorful seed medley as a snack or as a tasty addition to your favorite dishes!