Hazelnut, 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.
Ingredients:
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
- Place nuts in a small pan and toast over a medium heat, stirring continuously, until golden brown. Rub to remove outer skins and discard
- Add sunflower and sesame seeds to the pan and toast until browned (these will cook quicker than the nuts). Remove to one side
- Add coriander and cumin seeds to the pan and toast for just 30 seconds. Grind to a fine powder
- 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