A tasty mix of nuts, herbs and spices, this hazelnut dukkah is great with eggs, dips, salads and barbecued dishes.
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Heat a small frying pan over medium-high heat. Add the coriander, cumin and fennel and cook, tossing, for 30 secs or until aromatic. Transfer to a bowl.
Add white sesame seeds to the pan and cook, tossing, for 1-2 mins or until lightly toasted. Transfer to a small bowl and set aside to cool.
Place coriander mixture in a food processor. Process until finely crushed. (Alternatively, place in a mortar and pound with a pestle until crushed). Add to white sesame seeds with hazelnut, pistachio, black sesame seeds, pepper and salt. Stir to combine. Store in an airtight container at room temperature.