Mix up your usual flavours with this yummy dukkah recipe from Sarah Moore, Peak Functions!

50g coriander seeds
50g cumin seeds
100g sesame seeds
80g roasted hazelnuts
80g roasted almonds
30g pink salt flakes
30g ground black pepper

Method

  1. Toast the coriander and cumin seeds in a frying pan over medium heat, stirring often for about 1 – 2 minutes or until seeds start to pop and become aromatic.
  2. Place seeds in a mortar and pestle and crush to a coarse consistency.
  3. Also over a medium heat, toast the sesame seeds, stirring, for 1 – 2 minutes or until a golden colour.
  4. Crush the roasted nuts, being careful not to reduce them to a powder.
  5. Mix them with the cumin and coriander, sesame seeds, salt and pepper in a bowl.

Makes 400g
Keep it stored in an airtight container at room temperature.

How to use your dukkah?

  • Fold it into your favourite hummus or dip.
  • Sprinkle it on flatbread with a little olive oil and bake until crispy.
  • Scatter it on top of fried eggs in the morning.
  • Stir it into whole grains or pasta dishes for a different take on quick lunch or dinner.
  • Toss your favourite roasting vegetables with a generous spoonful of dukkah and olive oil and roast until crispy and fragrant.
  • Whisk into your homemade jar of salad dressing for a different take on a familiar flavour.