Dukkah nut and spice blend

1/4 cup toasted almonds
4 tbsp sesame seeds, toasted
1/4 cup toasted cashews
2 tbsp pistachios, toasted
4 tbsp coriander seeds, toasted
2 tbsp cumin seeds, toasted
1 tbsp fennel seeds, toasted
2 tsp pink salt
1 tsp dried mint
1/4 tsp red pepper flakes

In a food processor pulse all the ingredients until they make a fine crumb but not a powder, you want some texture of the nuts to remain. Any leftover Dukkah spice mix can be kept in a sealed jar.

Dukkah works well with roasted vegetables like potatoes, sweet potatoes, broccoli, cauliflower and zucchini. Try it as well on chicken, fish or even grilled sprinkled over lightly grilled toast or fresh bread. 

Here I’ve roasted cauliflower and sprinkled 2 tablespoons of Dukkah spice mix then popped back into the oven for 3 minutes. You don’t want to leave it roasting too long as the nuts in the Dukkah Spice may burn and become bitter. I added the roasted cauliflower to some cooked quinoa, dates, roasted almonds and Parsely. A squeeze of lemon and olive oil to finish made it a delicious complete meal with the perfect amount of healthy fats. 

Dukkah seasoning mix will keep for 2-3 weeks in a sealed jar in dark cupboard. 

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