Dukkah - a crunchy mix of herbs, seeds and nuts that makes dipping delicious. This simple version uses nettle, wild garlic and sumac.
Prep: 30 mins
Cook: 25 mins
Nettle, Wild Garlic, Sumach, Sumac
Ingredients
2 tablespoons Golden linseed
3 tablespoons pumpkin seeds
1 heaped tablespoon dried nettle powder
1 heaped tablespoon dried garlic powder
1 Teaspoon sea salt flakes
1 Teaspoon Sumac
Black pepper to taste
Method
Toast 2 tbsp golden linseed and 3 tbsp pumpkin seeds gently in a hot pan until golden brown. Set aside to cool. Once cool add 1 heaped tbsp dried nettle powder, 1 heaped tbsp dried wild garlic powder, 1 tsp sea salt flakes, 1 tsp sumac and black pepper to taste. Put into pestle and mortar or food processor and grind to rough granular texture. Taste and adjust seasoning. Serve with bread and good olive oil - dip bread in oil then in Dukkah. To make wild garlic or nettle powder: dry a large bag of washed leaves in a low oven (50-80C) for about 1 hour until bone dry. Grind to rough powder with a sprinkling of sea salt.