This nut dukkah adds health and yummy flavour sprinkled over steamed veggies, pasta, pizzas and rice.
Ingredients
1 cup | Almonds, skin on (Main) |
1 cup | Macadamia nuts (Main) |
3 Tbsp | Sesame seeds |
3 Tbsp | Cumin seeds |
3 Tbsp | Coriander seeds |
2 tsp | Flaky sea salt |
2 tsp | Dried oregano |
2 tsp | Fennel seeds |
2 tsp | Ground turmeric |
2 tsp | Paprika |
Directions
- Preheat the oven to 180C.
- Place the nuts in a baking tray. Bake for 5-10 minutes, stirring occasionally, until lightly toasted. Remove from the pan and cool.
- Meanwhile, add the seeds (except the fennel seeds) to the baking pan and bake for 5 minutes, stirring often. Cool.
- Place all the ingredients in a food processor and grind — but not too finely. The mixture should have some texture.
- Store in airtight jars in a cool place.