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Spice up your salad game with this crispy, crunchy, spicy salad sprinkle! Salsa Macha is a spicy blend of chiles, sesame seeds, garlic, and shallots, perfect to give your salad a little taste of something different.
Recipe created by Micah Siva (@noshwithmicah)
Makes about 1 1/4 cups
Ingredients:
⅓ cup pumpkin seeds, raw
⅓ cup sunflower seeds, raw
½ cup sliced almonds
¼ cup hemp seeds
2 tablespoons olive oil
1 tablespoon Salsa Macha Mix
1 teaspoon sea salt
Directions:
Preheat the oven to 300F.
Combine pumpkin seeds, sunflower seeds, almonds, and hemp seeds in a bowl. Drizzle olive oil on top and add the Salsa Macha Mix and sea salt.
Transfer to a baking tray in an even layer, and bake for 15-18 minutes or until golden.
Store in an air-tight container for up to two weeks.
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Cornbread is perfectly at home thickly sliced with eggs for brunch or dunked in a big bowl of chilli, and simply toasted with plenty of salty butter is always a good idea.
