Toasting larger seeds

Toasted pumpkin and sunflower seeds are the perfect way to add crunch for people with a nut allergy, plus they are generally less expensive than nuts. You can toast them on a baking sheet in the oven as you would nuts, but you can also sauté them in oil in a pan. The benefit of this method when cooking pumpkin seeds is that you end up with a lovely dark green oil, which tastes great and can be used in the finished salad as part of the dressing. Pour 3 tablespoons of oil into a smallish pan over a medium heat and add a generous handful of seeds. Slowly heat it up, stirring from time to time, and once the seeds begin sizzling, turn the heat down and cook until they turn a shade of golden. Immediately tip into a wide heatproof dish and leave to cool.