Dukkah

• 110 g blanched almonds
• 110 g hazelnuts
• 75 g sesame seeds
• 20 g coriander seeds
• 2 tbsp cumin seeds
• 2 tsp freshly ground black pepper
• 2 tsp flaked sea salt

1. Preheat oven to 180u0b0C/160u0b0C fan/gas 4. Spread nuts on a baking tray. Roast for 10 mins or until almonds are golden and hazelnut skins have split. Place hazelnuts onto a clean tea towel; rub nuts to remove as much of the skin as possible; cool.
2. Meanwhile, place sesame seeds in a medium dry frying pan over low heat; cook, stirring until golden. Transfer immediately to a large heatproof bowl; cool.
3. Process nuts until chopped finely; add to sesame seeds in bowl.
4. Combine and cumin seeds in same dry frying pan; cook over low heat, stirring occasionally, until fragrant. Cool, then grind using a mortar and pestle or spice grinder. Add seeds to nut mixture with pepper and salt; mix well.

blanched almonds, hazelnuts, sesame seeds, coriander seeds, cumin seeds, ground black pepper, salt

Taken from recipes-plus.com/api/v2.0/recipes/31823 (may not work)