Dukkah - cooking recipe

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

Preparation

Preheat oven to 180\u00b0C/160\u00b0C 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.