- 1 egg white
- 2 tsp Chinese five-spice powder
- ½ tsp salt
- 85g each sunflower and pumpkin seed
Heat oven to 150C/130C fan/gas 2. Lightly whisk egg white, then add Chinese five spice and salt. Add sunflower and pumpkin seeds, and coat well. Spread out in a single layer on a lightly oiled baking sheet and bake for 12 mins. Cool before eating.