- 50g blanched hazelnuts
- 1 tbsp cumin seeds
- 1 tbsp fennel seeds
A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…
- 1 tbsp coriander seeds
The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…
- 2 tbsp sesame seeds
Heat oven to 180C/160C fan/gas 4. Mix everything together in a bowl then spread over a baking tray and cook for 8-10 mins until the dukkah looks toasted.
Tip into a food processor and pulse a few times just until the nuts are chopped not smooth.