Walnut Dukkah is a delicious seed and nut mix, warm with black pepper and spices. Try it mixed with olive oil and used as a dip for bread or sprinkled over a myriad of dishes from roasted vegetables to baked fish to houmous.
Prep Time 5 mins Total Time 5 mins Servings: 10 people Calories: 84 75 g walnuts 50 g sesame seeds 1 tablespoon coriander seeds 1 tablespoon cumin seeds 2 teaspoons black peppercorns 1 teaspoon sea salt
Pre-heat the oven to 180°C.
Spread the walnuts out on a baking tray and bake for 10 minutes.
Remove the walnuts from the oven and chop roughly then set aside.
Place the coriander seeds, cumin seeds and peppercorns in a small saucepan and lightly toast for a couple of minutes on a low heat until aromatic.
Pulse the seeds and peppercorn and the salt in a spice blender or with a pestle and mortar until relatively fine.
Finally toast the sesame seeds in a small saucepan for a minute or so until some of them are just starting to turn a light gold.
Put the sesame seeds, the walnuts and the spice mix in a clean jar and shake wildly until everything is evenly dispersed.
The dukkah can keep for a couple of months in a cool cupboard.
Calories: 84 kcal | Carbohydrates: 3 g | Protein: 2 g | Fat: 8 g | Saturated Fat: 1 g | Sodium: 235 mg | Potassium: 85 mg | Fiber: 2 g | Sugar: 1 g | Vitamin A: 10 IU | Vitamin C: 0.2 mg | Calcium: 69 mg | Iron: 1.5 mg