Dukkah is something to always keep a healthy stock of in your larder. Lightly spiced and delicious, this topping perfect for sprinkling on soups, avocado on toast and salads. In the image below you will see it sprinkled on top of our newly launched rocket & pea soup. All of our soups are made by hand on our organic farm in the Cotswolds.
Preheat the oven to 190°C.
Spread the hazelnuts, sunflower and pumpkin seeds out in an oven tray and bake for 8–10 minutes until just golden brown. Keep to one side.
Place a medium frying pan over a moderate heat and add the coriander seeds keeping the pan over the heat for a couple of minutes until the seeds start to release their aromas. Add the fennel seeds, dried thyme and black onion seeds and return to the heat for a further 1 minute.
Tip the cooled nuts, seeds, salt and black peppercorns into the bowl of a food processor and pulse until roughly chopped. Store in a tightly sealed jar and use to sprinkle over scrambled eggs, avocado on toast or our delicious new Rocket and Pea Soup.