Toast the pumpkin seeds in a pan without fat over medium heat until the seeds start to crack. Remove 50 g of the amount of sugar and sprinkle evenly over it, let it melt briefly and stir in with a wooden spoon. Stir until the sugar caramelizes light brown. Immediately place on a piece of baking paper and let cool down.
Wash and clean the strawberries and cut into ½ cm thick slices. Mix with the rest of the sugar. Divide the strawberries on 4 plates, serve with vanilla ice cream and drizzle with pumpkin seed oil.
Break the pumpkin seed brittle into pieces and add them.
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