Dukkah

1. 1

   Preheat oven to 180u00b0C/160u00b0C fan/gas 4. Spread nuts on a baking tray. Roast for 10 mins or until almonds are golden and hazelnut skins have split. Place hazelnuts onto a clean tea towel; rub nuts to remove as much of the skin as possible; cool.

2. 2

   Meanwhile, place sesame seeds in a medium dry frying pan over low heat; cook, stirring until golden. Transfer immediately to a large heatproof bowl; cool.

3. 3

   Process nuts until chopped finely; add to sesame seeds in bowl.

4. 4

   Combine and cumin seeds in same dry frying pan; cook over low heat, stirring occasionally, until fragrant. Cool, then grind using a mortar and pestle or spice grinder. Add seeds to nut mixture with pepper and salt; mix well.

No additional tips available.