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Pistachio & Hazelnut Dukkah
Prep 15 mins / Cook 15 mins
Makes 210g / 2 cups
100g pistachio kernels
100g hazelnuts
45g sesame seeds
2 tablespoons coriander seeds
2 tablespoons cumin seeds
½
teaspoon black peppercorns
1 teaspoon sea salt
TO SERVE
Sliced crusty bread and olive oil.
Prep 10 mins / Cook 15 mins
Makes 150g / 1 cup
50g pistachio kernels
50g hazelnuts
2 tablespoons sesame seeds
1 tablespoon coriander seeds
1 tablespoon cumin seeds
¼ teaspoon black peppercorns
½ teaspoon sea salt
TO SERVE
Sliced crusty bread and olive oil.
Rocket Pesto Dip
Prep 10 mins
Makes 280g / 1 cup
75g baby rocket leaves
35g finely grated parmesan cheese
45g pine nuts, toasted
2 garlic cloves, peeled
100ml olive oil, plus extra to cover
2 teaspoons lemon juice
Salt and freshly ground black, to taste
TO SERVE
Flat bread, vegetable crudites or chopped
Turkish bread
1. Place all the ingredients into the blender jug
and secure lid.
CHOP
20–30 seconds or until finely chopped
and almost smooth, scraping down ingredients
if necessary. Season to taste with salt and pepper.
Serve:
transfer to a serving bowl and serve with flat
bread, vegetable crudites or chopped Turkish bread.
Storage:
Store in an airtight container in the fridge
for up to 3 days. Pour a little extra olive oil over
to cover the top of the pesto (this helps prevent
any oxidation or browning).
Tip:
This pesto is also perfect stirred through
hot pasta. To make basil pesto swap rocket
for fresh basil leaves.
1. Preheat oven to 180°C no fan (160°C fan assisted).
2. Place nuts on a large baking tray. Roast for
5–8 minutes or until golden. Tip nuts onto
a clean tea towel and, using the tea towel, rub
off as much skin as possible. Transfer to a bowl.
Set aside to cool.
3. Place nuts into blender jug and secure lid, or into
personal blender cup and secure blade assembly.
CHOP
3–5 seconds or until finely chopped
and return nuts back to bowl.
4. Place a frying pan over a medium heat.
Add sesame seeds and cook, stirring
for 2 minutes or until lightly toasted.
Add to nut mixture.
5. Add coriander seeds, cumin seeds and
peppercorns to the frying pan. Cook, stirring,
over medium heat for 4 minutes or until fragrant
and seeds begin to pop. Set aside to cool.
6. Place spices and salt into blender jug
and secure lid.
MILL
20–30 seconds or until finely ground.
Add to sesame seed mixture and toss to combine.
Serve:
Place some dukkah and extra virgin olive
oil into separate bowls. Serve with bread.
Storage:
Store in an airtight container in a cool
dark place or in the fridge for up to 2 months.
