This earthy-tasting pate, pepped up with spices, is finger lickin’ good with crusty bread and a green salad. Serves 4.
170g/ 6 oz pumpkin seeds
2 green chillies, roughly chopped
2 cloves garlic, halved
1 teaspoon ground cumin
2 large tomatoes, skinned, deseeded, and roughly chopped
4 tablespoons tomato puree
4 tablespoons fresh coriander, roughly chopped
Juice of 1 lime
Salt and pepper
6 spring onions, finely chopped
1. Toast the pumpkin seeds in a frying pan without oil, and let them cool.
2. Grind them coarsely in a food processor.
3. Add all the other ingredients one by one and continue blitzing, putting in the spring onions last.
4. Refrigerate for an hour before serving.