A delicious recipe for dukkah

Adapted from Ottolenghi

Makes around 1 cup

Ingredients

  • 30g (x oz) sunflower seeds

  • 30g (x oz) pine nuts

  • 2 tbsp coriander seeds

  • 1 tsp cumin seeds

  • 1 tbsp white sesame seeds

  • 1/2 tbsp black sesame seeds— you can, of course, replace this with white sesame seeds if that’s all you have!

  • 1 tsp dried oregano

  • 1/4 tsp sweet paprika

  • 1/4 tsp fine sea salt

Method:

  1. In a small saucepan toast sunflower seeds and pine nuts over a low-medium heat until turning lightly golden, around 3 to 5 minutes. Repeat with the coriander seeds (around 5 minutes), followed by the cumin seeds and sesame seeds (2 to 3 minutes). (I toast these in batches because they take different amounts of time — coriander seeds are much bigger than cumin seeds etc.)

  2. Add the toasted nuts, seeds and spices, along with the remaining ingredients (oregano, paprika, salt) to a spice grinder (or small bowl of a food processor). Pulse a few times until roughly chopped (but not too fine!). Allow to cool before storing in an airtight container (the dukkah will last a couple of weeks at room temperature, several weeks in the fridge).