Sesame seeds, pistachios, himalayan pink sea salt, coriander seeds, mustard seeds, black peppercorns, paprika, chilli powder, cumin seeds, romanesco broccoli, pumpkin oil, basil oil.
I'm introducing three elements to you with this recipe. Firstly Dukkah, an absolutely stunningly delicious Egyptian dry spice mix which is usually served with bread and dipping oils. Secondly pumpkin oil which I bought at the incredible Cornucopia at Leeds Corn Exchange this week. It's a fabulous healthy oil made from dry roasted cold pressed pumpkin seeds which is evocative of sesame oil but FAR nicer. As soon as I tasted it, I knew it would change Dukkah for me forever. Thirdly, romanesco broccoli which is a gorgeous vegetable comprising of fractal spirals of crunchiness with a creamy flavour somewhere in between broccoli and cauliflower. I can rarely bear to cook it, instead preferring to admire the vivid green colour and sink my teeth into it. I chose to dunk the florets into the pumpkin oil and dukkah today and may never eat it with bread again! YUM!
1) Add equal quantities of the seeds and nuts to a hot pan and toast them off for 1-2 minutes or until the mustard seeds begin to pop.
2) Transfer to a mortar and pestle along with the sea salt, paprika, chilli powder and black peppercorns and grind until you have a rough, gritty powder.
Dukkah can be kept sealed in a jar in the cupboard for some time and makes a fabulous, fabulous dry rub for meat. I mixed the pumpkin oil with a little basil oil to bring out the sweetness of the romanesco broccoli.