I suppose this is best described as a Paleo alternative to croutons, as I tend use it to add crunchy texture and a bit of extra flavour to soups or salads. It’s one of those things I usually make in fairly large quantities as it keeps in the fridge for a week or so. Double measurements where required.
Ingredients – for about 4 servings.
4 tbsp mixed seeds. I usually go for 2 sunflower, 1 sesame and 1/2 each of mustard and nigella.
4 finely chopped spring onions
2 tbsp parsley
Salt & pepper
Toast your seeds in a dry frying pan until they’re slightly golden (where relevant!) and are giving off a nutty aroma. Watch them like a hawk or I assure you they will burn!
When cooled slightly, mix in your remaining ingredients. Done! Picture shows this on a simple green salad.