Pumpkin Seed Bagel Topping

Ingredients:

• 1/4 cup olive oil
• 1 medium pumpkin (about 4.5 kg)
• 2 teaspoons white sesame seeds
• 2 tsp black sesame seeds
• 2 tsp dried crushed garlic
• 2 tsp dried chopped onion
• 2 tsp poppy seeds
• 1 teaspoon coarse sea salt
• 1 large egg white

Preparation:

1. Preheat oven to 150°C. Line a baking sheet with parchment paper.
2. Cut a 25cm (10 in) circle out of the top of the pumpkin and remove the top. Scoop out the pulp and seeds with a large spoon and transfer to a bowl. Separate the seeds from the stringy pulp, then rinse them in a colander under cold water. Shake off excess water; do not dry the seeds with paper towels, or they will stick.
3. Spread the seeds in a single layer on the prepared baking sheet and bake until they begin to dry out, about 30 minutes.
4. Meanwhile, combine white and black sesame seeds, dried garlic, dried onion, poppy seeds and sea salt in a small bowl.
5. Whisk the egg whites in a bowl until foamy. Add the toasted pumpkin seeds and stir to coat completely. Add all of the toppings to the bowl and continue stirring until the pumpkin seeds are coated. Return them to the baking sheet and continue baking until golden brown, about 25 more minutes. Cool before serving.