25 Dukkah A wonderful mix of roasted nuts and spices that is traditionally served with extra virgin olive oil and crusty bread. Leftover dukkah is also great served sprinkled over salads and roast vegetables, especially cauliflower. Oven setting: CircoTherm® METHOD Preheat oven on CircoTherm® to 180°C. Serves: 4–6 Preparation time: 10 minutes Place almonds and hazelnuts on the multipurpose pan Cooking time: 15 minutes and roast for 10 minutes or until roasted. Allow to cool. Level of difficulty: Easy When cool, place nuts in a food processor and process until coarsely chopped. Transfer nut mixture to a bowl. Place the sesame seeds in a heavy based fry pan and INGREDIENTS toast over a medium heat until golden. Add to the 60g blanched whole almonds bowl with the nuts. Add the coriander, cumin and 60g hazelnuts, skins removed chilli to the fry pan and cook over a medium heat until 60g sesame seeds aromatic, about 2 minutes. Place the spices in a mortar 2 tbsp whole coriander seeds and pestle and pound until finely crushed. 2 tbsp whole cumin seeds Add the spices, pepper and salt to the nut mixture and ¼ tsp dried chilli flakes mix well. Place dukkah in a dish to serve. 1 tsp ground black pepper Dip pieces of crusty bread into extra virgin olive oil and 1–2 tsp salt (to taste) then press into the dukkah. Olive oil and bread to serve NOTE If youlike your food spicy, add more chilli flakes to taste. Dukkah can be kept for one month in an air tight container. THE NEFF AUSTRALIA COOKBOOK STARTERS