• 2 cups hazelnuts
  • 1 cup pistachio nuts, shelled
  • 1 cup sesame seeds
  • 3 tbsp cumin seeds
  • 3 tsp nigella seeds (optional)
  • 3 tsp fennel seeds
  • 1/2 tsp salt
  • 3 tsp ground coriander
  • 1/2 tsp ground black pepper
  • 4 tsp dried mint leaves




This needs to be served with very fresh artisan bread [ciabatta] and Village Press olive oil.

Preheat oven to 160°C fan bake. Line a baking tray with baking paper.

Place all the ingredients except the mint in a food processor and process to a crumb. Spread out in an even layer on the prepared tray. Bake in the centre of the oven for 10-15 minutes until fragrant – it should be all turning a golden brown colour and smelling lovely. Leave it a little longer if it looks pale. Cool, then stir through the mint.

Store in an airtight container or jar with a tight-fitting lid in the pantry for a couple of weeks. Serve in a bowl as a dip for lovely fresh bread with good-quality extra-virgin olive oil.