A quick and tasty North African nutty spice mix - dukka can be sprinkled over sauces, soups and salads or on top of warm flatbreads. This savoury mix of herbs and nuts can also be mixed with a bit of olive oil and served as a delicious dip.
Put the coriander, sesame, sunflower, pumpkin and cumin seeds in a large, dry frying pan over a medium-low heat and toast for 2–3 minutes, shaking the pan frequently until they smell slightly toasted and are lightly browned. Remove from the pan and leave to cool.
Put the almonds and hazelnuts in the same pan and toast for 5 minutes, turning once, until slightly golden. Remove from the pan and leave to cool.
Put all the seeds and nuts in a small food processor or grinder and process to a coarse, crumbly mixture. Transfer to a bowl and stir in the chilli flakes and salt and pepper.
Warm the flatbreads, two at a time, in the frying pan for 2 minutes, turning them once. Brush the warm flatbreads with a little oil and sprinkle some of the dukka over.
Stored in an airtight container in the fridge, the dukka will keep for up to 1 month.
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