Dukkah
From: Wombat

• 200 g sesame seeds
• 200 g hazelnuts
• 35 g large coriander seeds
• 35 g cumin seeds
• 15 g fennel seeds
• 1 teaspoon black peppercorns
• 1 teaspoon sun dried sea salt
• 3 g sweet paprika

Place the sesame seeds on a baking tray and toast in a pre-heated oven set at 350F for approximately 10 minutes or until a pale golden brown colour.

Cool and place into a bowl.

Place the hazelnuts on a baking tray and toast in a preheated oven set at 350F for 10–15 minutes.

Rub the skins from the hazelnuts in a clean tea towel.

Cool and place the toasted hazelnuts into a food processor and grind until fine, being careful to stop before they become a paste.

Place into the same bowl as the toasted sesame seeds.

Place the spices on a baking tray and toast in a preheated oven set at 330F for 5 minutes.

Cool and place the toasted spices into a food processor and grind until a fine powder is achieved.

Pound the salt and peppercorns with a mortar and pestle or a spice grinder until a course powder has formed.

Add the paprika and mix well.

Place all the ingredients into the bowl with the sesame