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 Time5 mins
Total Time5 mins
Servings: 10 people
- 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: 84kcal | Carbohydrates: 3g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 235mg | Potassium: 85mg | Fiber: 2g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 0.2mg | Calcium: 69mg | Iron: 1.5mg