Toasted Almond Dukkah Jar

Ingredients

• 150 gram almonds
• 80 gram sesame seeds
• 3 tablespoon coriander seeds
• 2 tablespoon cumin seeds
• 1 teaspoon fennel seeds
• 2 teaspoon sea salt
• 1 teaspoon ground black pepper

Instructions

1. 1Spread the almonds on a baking tray and roast at 180°C for 8 minutes until fragrant.
2. 2Add the sesame, coriander, cumin and fennel seeds to the tray and roast for a further 2 minutes.
3. 3Cool the tray completely on the bench, about 15 minutes.
4. 4Pulse the cooled mixture in a food processor in short bursts until it looks like coarse breadcrumbs, then stir through the salt and pepper.
5. 5Spoon into a 500 millilitre jar and label with the date.
6. 6TO USE: dip crusty bread first in olive oil then in 1 tablespoon of dukkah, or scatter a tablespoon over roast pumpkin, boiled eggs or hummus.
7. 7Store in an airtight jar in a cool dark cupboard for up to 2 months.