Home made dukkah is amazing, you can adjust the flavours to suit your own palate. Roast the spices before grinding them to bring out the best flavour and don’t over grind the nuts, it is great to have some texture. I always have dukkah on hand to sprinkle over salads . In this picture I roasted squash and served it all on a bed of rocket.
Black Sesame 60g
White sesame 50g
Roasted Almonds 100g
Roasted Pistacchio’s 100g
1 tablespoon Ground cumin
2 tablespoon Coriander seeds
1 tablespoon fennel seeds
Black Pepper 1 tsp
1 good pinch chilli flakes
1 tsp flaky sea Salt
Heat the oven to 180°
Roast the nuts until just golden. The pistachio’s will need 5 minutes, the almonds 8. Set aside to cool.
Meanwhile in the Thermomix place the cumin, coriander, chilli flakes and fennel seeds and roast them, 15 minutes at Varoma temperature, speed 0.5 without the measuring cup.
In a frying pan colour the sesame seeds until the white ones are just browning.
When the spices are roasted you can grind them - 20 seconds at speed 10.
Allow the sesame and nuts to cool and then grind everything in the Thermomix on speed 5, 2-3 seconds, only just long enough to be lightly chopped but still with some texture.
Store the dukkah in an airtight jar, it will keep well for months.