1 pkg hulled pumpkin seeds
1 tbsp SOOC Harissa Olive Oil
Vancouver Island Smoked Sea Salt (to taste)
1 tbsp SOOC Ripe Peach White Balsamic Vinegar


Preheat oven to 350*F.

Toss hulled pumpkin seeds in a large bowl with SOOC Harissa Olive Oil and a pinch of Vancouver Island Smoked Sea Salt.

Spread in a single layer on a baking sheet (tin foil optional).

Roast for about 20 min or until just turning brown.

Remove from oven, put back in the large bowl and toss with the SOOC Ripe Peach White Balsamic Vinegar.

Return to baking sheet and finish roasting pumpkin seeds for another 5 min or until crackling.

Remove and let cool (about 10 min).

Enjoy warm, cold as a snack or on top of soups or salads.