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Dukkah_5995Hazelnut, Sunflower & Seasame Seed Dukkah
Makes 1 cup

Use to sprinkle over salads, roast vegetables, baked or pan-fried fish, salmon, chicken breasts, lamb cutlets or steak.

1/2 cup Alison’s Pantry hazelnuts (or almonds, if preferred)
1/4 cup Alison’s Pantry sunflower seeds
1/4 cup Alison’s Pantry sesame seeds
2 tsp coriander seeds
2 tsp cumin seeds
2 tsp paprika
1/4 tsp chilli powder
Salt and freshly ground black pepper

  1. Place nuts in a small pan and toast over a medium heat, stirring continuously, until golden brown. Rub to remove outer skins and discard
  2. Add sunflower and sesame seeds to the pan and toast until browned (these will cook quicker than the nuts). Remove to one side
  3. Add coriander and cumin seeds to the pan and toast for just 30 seconds. Grind to a fine powder
  4. Coarsely chop the nuts and place in a small bowl. Add seeds and spices and season well with salt and pepper

Stored in an airtight container, dukkah will last for up to 2 weeks.

Download the PDF version here: Alisons Pantry Hazelnut, Sunflower & Seasame Seed Dukkah