Dukkah

Dukkah originated in ancient Egypt and has long been a staple of North African and Middle Eastern cooking. Traditionally it would have been ground to a powder and used to flavour bread. Our recipe is coarser. Really delicious over pasta.

Try dipping bread in olive oil then into a little bowl of dukkah for a pre-dinner snack. Combine with yoghurt or use to top hummus. Combine with lemon juice to season meat or fish. Sprinkle over vegetables before roasting.

Ingredients: hazelnuts (45%), sunflower seeds, coriander seeds, sesame seeds, cumin seeds, pink peppercorns, fennel seeds, sweet paprika, nigella

seeds, sea salt

allergens highlighted in bold.