Photo: Eddie Jim
- 100g hazelnuts
- 100g almonds
- 40g cumin seeds
- 40g coriander seeds
- 40g sesame seeds
- 1 tsp coarse sea salt
Preheat oven to 160C.
Place the nuts on an oven tray and toast till golden.
Remove and allow to cool. Rub the skins off the hazelnuts and place into a mortar or food processor.
Toast seeds separately in the oven until golden and fragrant. Allow to cool and place with nuts.
Grind until mixture is slightly coarse and crumbly.
Use as a seasoning for salads. It's also great as a dip with bread drenched in olive oil and superb sprinkled on fish and in tempura-style batters.
If you've no time to make it, try the Screaming Seeds range of toasted seeds, available at good grocers.
Makes 1 cup
- Cuisine - Middle Eastern