1FOR THE SPICY PUMPKIN SEEDS: Preheat the oven to 375°F and line a baking sheet with tin foil and set aside. Place the pumpkin seeds in a bowl with the other ingredients and toss thoroughly to coat the seeds well. Spoon the coated seeds onto the foil lined baking sheet and spread out as best you can in a single layer. I use an offset spatula for this. Bake for 6-7 minutes – until lighty browned. Let the pumpkin seeds cool undisturbed on the baking sheet for a few minutes and then gently stir to separate any clumps. Cool completely and store in a covered container. I haven’t found it necessary to refrigerate these – they keep well in the cupboard for several weeks. They will, however, clump together on standing but I find that gently tapping the container a few times will loosen them. Or, dump the whole mess onto a plate and gently massage it with you fingers to loosen, It isn’t necessary to remove all of the clumps – a few seeds stuck together here and there is not a problem. (These roasted pumpkin seeds make quite an addictive snack all on their own, and for that reason, I usually make extra!)
2FOR THE CILANTRO PESTO: This pesto is vibrantly fresh tasting! It is just like an Italian pesto in texture but the cilantro really changes the flavor. This pesto would actually make great spread to put on toast, or as a condiment on my quinoa burgers too. Wash the cilantro well and slice the entire bunch into thirds, including the stems. Place all of it in a high-speed blender or food processor (I used a Vitamix). Add the nuts, lime juice, garlic, chilli and salt, and lightly pulse the mixture a few times just to break it down. Then put the blender on high-speed and continue blending until the nuts and garlic are well chopped and the mixture is is the consistency of pesto. In the VitaMix, this takes less than 20 seconds! The pesto does not have to be completely smooth. If the pesto is too thick, you can thin with a little water or more lime juice, and if it is too thin, add a few more nuts and blend again. The pesto will release a bit of juice after blending due to the lack of oil or fat, which would emulsify the ingredients. If that happens to you, just stir the pesto before using, or drain the juices away – we’re only talking about a tablespoon, or less, of liquid.
3ASSEMBLING THE SALAD: Slice the tomatoes and set aside. Chop the avocado and set aside. You can slice any amount of tomatoes – use a few more if you are feeding a larger crowd. You will not have to increase the amount of pesto, cheese or pumpkin seeds if you do, since they are really garnishes anyway. When ready to serve, dollop the cilantro pesto randomly over the serving platter. Scatter the tomatoes on top of the serving dish, allowing some to fall on top of the pesto. Sprinkle the tomatoes with with roasted pumpkin seeds, diced avocado and crumbled vegan cheese, if using. (I have linked a really quick and uncomplicated recipe for vegan cheese here but you can omit the cheese if you want). I would encourage you to try the recipe and add it though. The cheese really adds to the flavour and appearance of the salad. Notes: If you omit the pumpkin seeds, this tomato salad is completely raw.