Pomegranate salsa

Ingredients

1/4 cup pepitas (pumpkin seeds)
1 cup pomegranate seeds (arils)
2 tbsp. crumbled feta
1 tsp. olive oil
Salt and pepper, to taste
2 tbsp. thinly sliced basil (optional)

Directions

Toast pepitas in a dry skillet over medium heat for 4 to 5 minutes or until golden. Transfer to a plate to cool. In a small bowl, mix pomegranate seeds, cheese and cooled pepitas. Drizzle with olive oil, and season with salt and pepper. Add basil for garnish, if you wish.

Serves 2