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Categories:Viewed: 31 - Published at: 3 years ago
Ingredients
- 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
Method
- Preheat oven to 180°C/160°C 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.
- 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.
- Process nuts until chopped finely; add to sesame seeds in bowl.
- 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.
