- 2 toasts, with extra dukkah
- Preparation time:
- 10 mins
Dukkah is an Egyptian topping made of nuts, seeds and spices which compliments pretty much everything. I have been caught adding it to anything from chorizo and lentil stew to ice cream (seriously! Think of a rich, heady dark chocolate ice cream and imaging lifting the flavour with salt, nuts and spices. Good hey!)
Luckily this recipe will make more dukkah than you need so you’ll have plenty left over to embellish all your meals.
|Values shown are approximate.
To make the dukkah, dry toast the pistachios, sesame seeds and pumpkin seeds in a large frying pan until browned.
Once brown tip into a spice blender and then add the coriander, cumin and fennel to the pan and toast until they become fragrant. Now tip these into the spice blender along with the paprika and salt
Whoosh until everything is broken down a bit but so there are still large-ish chunky bits of nut.
Toast your bread, top with chorizo, avocado slices and scatter with dukkah.
Leftover dukkah will keep in an airtight container.
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