I use the dukkah mix on my tasty Lamb Kebabs, and also on roast potatoes, sprinkled over salads or just tossed through hot pasta with olive oil.

Prep Time: 15 mins

Cook time: 10 mins

Serves: 1 Cup


1/3 cup sesame seeds
1/2 cup blanched hazelnuts
3 tbsp coriander seeds
2 tbsp cumin seeds
1/2 tsp coarse sea salt


Toast each of your seeds and nuts separately in a dry frying pan, until lightly golden, tossing the pan occasionally so they roast evenly. This will only take a few minutes for each, nuts or seeds. Once toasted allow the nuts to cool completly before grinding the nuts and seeds together in a mortar and pestle or spice grinder. Season with the sea salt. Dukkah will keep in an airtight jar in the refrigerator for at least a month.