Dukkah

1. 1

   Preheat oven to 180C.

2. 2

   Spread the hazelnuts over a baking tray and cook in preheated oven for 3 to 4 minutes or until toasted.

3. 3

   Rub the hazelnuts between a clean tea towel to remove as much skin as possible.

4. 4

   Place the toasted hazelnuts in the bowl of a food processor and process until coarsely chopped and transfer to a large bowl.

5. 5

   Heat a medium frying pan over medium heat and add the seasame seeds and cook, stirring for 1 to 2 minutes or until golden and add to the bowl with the hazelnuts.

6. 6

   Place coriander seeds and cumin seeds in a frying pan over medium heat and cook stirring frequently for 1 to 2 minutes or until aromatic and seeds begin to pop and then transfer seeds to a mortar and prestle and pound until finely crushed (alternatively, use a coffee or spice grinder) and then add the crushed spices, pepper and salt to the hazelnut mixture and mix well.

7. 7

   Serve the dukkah with some extra virgin olive oil and crusty bread.

8. 8

   NOTE - store dukkah in an airtight container at room temperature.

9. 9

   MICROWAVE TIP - place the hazelnuts in an oven bag and twist the opening to seal and cook gently shaking the bag every minute on High (800 watts 100%) for 3 to 4 minutes or until lightly toasted and aromatic.

No additional tips available.