Pistachio and Hazelnut Dukkah

Instructions

• 1

  Preheat the oven to 350°F.

• 2

  Put the pistachios and hazelnuts on a baking sheet. Roast for 5-8 minutes until the hazelnut skins begin to split. Pour the nuts onto a clean tea towel and, using the tea towel, rub off as much skin as possible. Transfer the nuts to a bowl. Set aside to cool.

• 3

  Put a small skillet over medium heat. Add the sesame seeds and cook, shaking the skillet often, for 2 minutes until lightly toasted. Transfer to a bowl.

• 4

  Add the coriander seeds, cumin seeds and peppercorns to the skillet. Cook, shaking the skillet often, over medium heat for 4 minutes until fragrant and the seeds begin to pop. Transfer to a bowl to cool.

• 5

  Put the pistachios and hazelnuts in the blender and secure the lid. CHOP for 3-5 seconds until finely chopped. Add to the sesame seeds.

• 6

  Put the spices and salt in the blender and secure the lid. MILL for 20-30 seconds until finely ground. Add to the sesame seed mixture and stir to combine.

• 7

  Spoon the dukkah and extra virgin olive oil into separate bowls. Serve with bread. Dukkah is also delicious sprinkled over soup, baked potatoes or poached eggs.

• 8

  Store unused dukkah in an airtight container in a cool dark place or in the refrigerator for up to 2 months.