Hazelnut Dukkah

INGREDIENTS:

This recipe makes a large jar

  • Sunflower – seeds (2 tablespoons) 40g
  • Hazelnuts – Whole 100g
  • Almonds – Whole 50g
  • Fennel – seeds (1 tablespoon) 10g
  • Coriander – seeds (2 tablespoons) 20g
  • Sesame – seeds – white (2 tablespoons) 20g
  • Cumin – ground (1 teaspoon) 5g
  • Paprika – smoked (1 teaspoon) 5g
  • Salt – Maldon Sea (1 teaspoon) – pinch
  • Romaine Leaf wraps
  • 4 large Romaine lettuce leaves (or collard greens, kale, Belgian endive…)
  • 2 ripe pears, finely sliced
  • 2 large carrots,
  • Extra fresh herbs, to taste

METHOD:

  • Gently roast the hazelnuts, almonds and sunflower seeds in a pan. For three minutes will do it. Take them out and pop them into a blender
  • Next, slowly roast the fennel seeds, normal cumin, coriander, and white sesame seeds.These won’t take as long – about two minutes
  • Put the second batch into the blender as well and just press the pulse button a couple of times. We’re looking for a nice crunchy mix here, not a powder. Finally add the sea salt, and paprika powder and give it a last quick blend.
  • Put it all in an airtight glass. Done!