Dukkah

This delicious mixture can be served as a topping, snack or side dish. I love it on steamed greens, on a salad, for dipping flatbreads into or just a spoon as a snack.

Dukkah

Ingredients:

200g hazelnuts

15g fennel seeds

10g caraway seeds

10g coriander seeds

10g cumin seeds

20g mixed sesame seeds

10g dried thyme

5g sea salt

Method:

1. Preheat the oven to 180C.
   
2. Place hazelnuts on a baking tray and bake for 8 mins. Remove and place in a clean, dry tea towel and rub them together to remove the skins, set aside.
   
3. Place the seeds, except the sesame seeds in a dry pan and heat on a medium heat for 7-8 mins. You should be able to smell the spices.
4. Remove from pan and place sesame seeds on the pan for 3-4 mins until they are lightly toasted.
5. To blend, mix all ingredient together in a food processor for one minute or less, enough to blend the spices and coarsely chop the nuts.

Variations: This is a guide recipe. You could add a different nut or mix nuts. You could add sunflower or pumpkin seeds or chilli - its up to you.

Serving suggestions : There are so many options! I love to nibble on it at any stage of the day. Use it to top hummus or serve with bread that you dip in olive oil then dukkah as a snack. It can be added to a salad, vegetable dish, as a topping on eggs......

Storage: Store in an airtight container for up to four weeks.