Coriander quickly runs to seed in the hot weather. This summer I allowed it to do so, then harvested the seed to use in Dukkah and to save for winter curries.
120 g packet of hazelnuts – make it easy on yourself and buy the skinless ones!
1 Tbs coriander seeds
1/2 Tbs cumin seeds
1 ts cracked black pepper
1 ts salt flakes – I use Murray River salt
Method: Spread hazelnuts and sesame seeds over a baking tray and bake for several minutes at 160 C until they start to brown. In a small saucepan over medium heat cook coriander and cumin for a couple of minutes, until they become fragrant. Grind coriander and cumin using a mortar and pestle – I find that they stay whole if you try to do this in a food processor. Add all ingredients to a food processor and pulse until a coarse breadcrumb consistency is reached. Serve with warmed fresh bread and oil for dipping.