Dukkah

1. 1

   In a pan, dry roast the hazelnuts, pistachios and sesame seeds in separate batches until they are fragrant and golden. (I dry roast them separately because each nut or seed has varying roasting times). Then let them cool. Now dry roast the coriander and cumin seeds together until fragrant. In a food processor or with a mortar & pestle grind or pulse each nut or seed separately and then combine together in a bowl and mix through the sea salt and pepper. Make sure not to over grind the mix as it will turn into a paste. Can be stored in a glass jar.

* Per serving · 4 servings · Values may vary.

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