Turmeric Seeds

½ Cup chopped nuts of your choice (cashews are my favourite)

¼ Cup Pumpkin seeds (NZ ones are far superior to the Chinese ones for this)

¼ Cup sunflower seeds

2 Tbsp Poppy Seeds

2 tsp Fennel Seeds

Telegraph Hill extra virgin olive oil

4 Tbsp Telegraph Hill Turmeric Black pepper drizzle

1. Heat 2 table spoons of Telegraph Hill extra virgin olive oil in a large frying pan until warm but not smoking.
2. Add the seeds and nuts and continue to stir over a medium heat. If you are using NZ pumpkin seeds they may pop and jump in the frying pan so be careful and you may need a lid.
3. After 4 minutes your seeds and nuts should be nicely toasted and most of the oil absorbed.
4. Remove from heat and add the Turmeric and Black Pepper Drizzle.
5. Stir and leave to cool.

Great to have on hand for a huge number of things. Try on breakfast cereals or oats as a tasty alternative to sugar, sprinkle on soups for some added flavour or serve on yoghurt with extra Telegraph Hill Turmeric black pepper drizzle as a condiment for spicy foods (goes great with peri peri sauce) or just as a snack.