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Roasted pumpkin seeds with olive oil

Roasted pumpkin seeds with olive oil

What's the scariest thing about Halloween? The food waste.

Each year 18,000 tonnes of pumpkin are wasted in the UK.

And what a lot of people don’t know is how delicious and healthy the seeds are.

Pumpkin seeds are also full of lots of great nutrients, and they are a particularly good source of magnesium, which can help improve bone health, mood, and sleep. One 30g serving is over 40% of your daily intake!

These make a perfect quick zero waste snack for breakfasts, lunches, or just to enjoy on their own.

Here's the method:

For 1 pumpkin

Carefully remove the seeds from your pumpkin.
Add the seeds to a bowl of water and gently wash off the pulp.
Preheat your oven to 180-200 degrees celsius.
Drain your washed seeds.
Dry the seeds using a tea towel, or paper towels.
Add a pinch of salt flakes, add a good drizzle of olive oil.
(If you are wanting to make sweet, and savoury, at this point split the seeds into two bowls).
To your sweet seeds add approx 1/2-1 tbs maple syrup, or other sweet syrup.
Stir to coat well.
In a separate bowl, mix your dry ingredients together for your everything seasoning (sesame seeds, onion and garlic granules, poppy seeds and good pinch of salt flakes).
To your savoury seeds add your seasoning, and stir to coat the seeds.
Roast for 10-12 minutes, or until golden brown—careful, these can catch easily.
Wait to cool, and enjoy!

Make it your own:

These make a great base for any spices—be as adventurous as you like! Or, if you prefer a simple, classic then opt for just a sprinkling of sea salt.

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FAQs about olive oil brands and quality

They certainly can be! But it’s always important to consider why they’re expensive. If the higher price reflects early harvest olives, small-batch production, regenerative farming, and fair wages for farmers, then yes – you're likely getting a high-quality product that’s better for your health, the environment, and the industry. But sometimes, the price tag just reflects good branding and fancy packaging. Always look for real indicators of quality like harvest date, origin transparency, proper packaging, and clear production practices to know if it’s truly worth the splurge.
The best way to tell if you have a bottle of real extra virgin olive oil—and not just labeled that way—is to look for transparency and pay close attention to the details. Quality EVOO will list a harvest date (not just an expiration date), come in a dark glass or tin container, and specify the origin. Avoid vague blends and flashy marketing claims without substance. And most importantly, taste it: legitimate extra virgin olive oil should be fruity, bitter and peppery—not flat or greasy. Your palate is often the best judge
One of the biggest culprits is the term ‘first cold pressed’, which might sound impressive but doesn't define the modern extra virgin olive oil making process or the product's quality. Also look for the harvest date. If you only see an expiration or “best before”, it's more likely the olive oil quality isn't as good. Also pay attention to vague origins like ‘EU blend’. While this might sound romantic, it's a strong indicator that olive oil quality is not top notch. Long story short: true quality comes from transparency, not trendy marketing, so always look beyond branding.