Dukkah

Makes 10-15 servings

Used in our Quinoa Eggs recipe, click here

Ingredients

• 65g hazelnuts*

• 65g sesame seeds (or linseeds)*

• 1.5 tbsp coriander seeds*

• 1.5 tbsp cumin seeds*

• 1 tsp ground black pepper*

• 1 tsp sea salt*

  *denotes ingredients found at Get Loose

Method

• Preheat the oven to 180℃.

• Roast the hazelnuts for 5-10 minutes, until they are golden, then tip into a tea towel. Gather the ends of the towel together so the nuts can't escape and rub the hazelnuts so most of the skins come off.

• Transfer to a chopping board and finely chop them with a knife. 

• Toast the cumin, coriander and sesame seeds, then bash together with a pestle and mortar (you can use a food processor, but you don't want dust!) 

• Combine all the nuts and spices together.

Serving suggestions: sprinkle over soft boiled eggs on toast or a salad
Store in air-tight container.