Dukkah Recipe

I love having this handy in my pantry to add over salads, roast veg, and also for the cauliflower recipe I posted yesterday. A great way to boost flavour and nutrients to so many meals.

And how can you beat fresh sourdough, olive oil and a bit of dukkah!! mmm


Ingredients 1/4 C blanched almonds 1/4 C sesame seeds 1/4 C sunflower seeds 1/4 C pumpkin seeds 1 tbsp coriander seeds 1 tbsp cumin seeds 1 tsp curry powder 1 tsp black pepper 1 tsp sea salt


Instructions 1) Lightly roast the almonds, sunflower and pumpkin seeds in a pan for 2 mins (no oil) 2) In coffee grinder or using a food processor grind up almonds, sunflower seeds and pumpkin seeds until chunky crumb size. Remove from grinder. 3) Now grind sesame seeds, cumin seeds, coriander seeds and curry powder. 4) Mix the seed mix, spice mix and the salt and pepper all together. Viola all done!


Tips: Can be stored for 2-3 months in airtight jar. I have actually had mine in there for much longer, it doesn’t lose flavour, but will lose nutrient value.

Nutritionist Cambridge
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