Dean Thompson's dukkah
Delicious dukkah recipe
1 large jar
Serves
10 mins
Prep Time
5 mins
Cook Time
Recipe author
Dean Thompson
This mix is great sprinkled over salads, lamb cutlets, roasted vegetables, or used as a crust for meats and goes hand in hand with Dean's kawakawa chimichurri.
We love to make a big jar and keep it in the pantry for sprinkling on every thing.
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Ingredients
Dukkah
125g cashew nuts
125g hazelnuts
250g mixed sesame seeds
6 Tbsp coriander seeds
2 tsp dried thyme
2 Tbsp fennel seeds
2 Tbsp sea salt
Method
For the dukkah
1
Preheat your oven to 220°C.
2
Mix all ingredients together in a large bowl.
3
Spread the mixture on a baking tray and bake for 5 minutes, or until fragrant, being careful not to let it burn.
Start Timer
4
Allow to cool completely, then roughly blitz in a food processor, leaving the mixture course for texture.
