Big Batch
These each make four servings—enough to share with a crowd, or to
keep just you snack-ready for a few days.
1. Chilli-spiced pumpkin seeds: Toss 140 g hulled pumpkin seeds with 2
teaspoons olive oil, ½ teaspoon chilli powder, and ¼ teaspoon coarse salt.
Spread on a rimmed baking sheet and toast in the oven at 190°C, stirring
occasionally, until crisp, 8 to 10 minutes.
2. Creamy artichoke dip with cucumber slices: Pulse in a food processor 1 (400-
g) can artichoke hearts (rinsed and drained), 6 tablespoons grated Parmesan
cheese, 60 g plain 2% Greek or regular yoghurt, 2 teaspoons chopped fresh
thyme, and ¼ teaspoon each coarse salt and freshly ground black pepper. Serve
with cucumber rounds.