Dukkah with cashews and fresh mint
Served with bread and olive oil this makes a tasty little starter. It can also be sprinkled over salads.
roasted and salted
to taste, optional
Roughly chop nuts. Set aside.
In a small pan, warm cumin and coriander until they start to release their aroma. Don’t walk away or even blink – they burn easily! Transfer to mortar and pestle.
Repeat with sesame seeds, but set them aside once they are toasted.
Bash cumin and coriander seeds in mortar and pestle until broken up. You don’t want to grind them to a powder. Add nuts and bash until they are broken up into small pieces.
Stir through mint, sesame seeds and chilli flakes (if using).
Transfer to small bowl. Serve with another small bowl of good quality olive oil and fresh bread for dipping.