Dukkah from Alison Holst (NZ cookery guru)
1/2c each ofsesame seed, sunflower seeds, pumpkin seeds
1 c almonds; 1/4 c each cumin seeds, coriander seeds
1 1/2 tsp rock salt; a Tbsp paprika; 1 1/2tsp turmeric;
Oven at 180 deg c (350) Roast the seeds and almonds in separate foil dishes in the order given. CHECK OFTEN. Remove each as it begins to darken a little (about ten minutes)
Cool, then grind in small amounts until grainy. Dip into olive oil (we like to add Balsamic vinegar) Alison also suggests sprinkling dukkah over cooked vegetables, or onto chicken. I must admit, I find it easier to buy dukkah - there are a lot of good brands out there. Bon appetit!