2Put 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.
3Put 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.
4Add 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.
5Put the pistachios and hazelnuts in the blender and secure the lid. CHOP for 3-5 seconds until finely chopped. Add to the sesame seeds.
6Put 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.
7Spoon 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.
8Store unused dukkah in an airtight container in a cool dark place or in the refrigerator for up to 2 months.