Dukkah

This simple and fragrant spice mix with origins in Egypt is perfect for adding flavour and extra plant goodness to your salads, poached eggs, avocado toast and more!

You'll Need:

⅔ cup of almonds

⅔ cup of hazelnuts

⅔ cup sesame seeds

1 tablespoon fennel seeds

½ tablespoon coriander seeds

½ tablespoon cumin seeds

1-1½ teaspoons sea salt (to taste)

Method:

Preheat oven to 180°C.

Spread nuts evenly on a lined baking tray, and toast for about 10 minutes, until just starting to brown. Remove from the oven, and leave to cool.

Spread seeds and spices evenly on a baking tray and toast for about 3 minutes, until fragrant and sesame seeds are just starting to turn golden. Remove and leave to cool.

Add all ingredients to a food processor or blender and pulse until nuts are chopped, and mixture resembles a slightly chunky powder.

Store in an airtight jar. Sprinkle over salads, poached eggs, avocado toast, dip your bread in some olive oil and then into dukkah - you can even use it as a crust on meat or fish!

Makes about 1½ cups