50g walnuts, broken into pieces
25g sesame seeds
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon dried chilli flakes
1/2 teaspoon salt flakes
1/2 teaspoon ground black pepper
Dry fry the whole lot together for about 4 minutes, until the sesame seeds have turned a pale golden colour & the aromas are wafting out of the pan.
Crush in a pestle & mortar but keep relatively coarse.
Serve with chunks of bread & a dish of Mrs Middleton's Cold-Pressed Rapeseed Oil. Dunk the bread in the oil then the dukkah, to get a good coating.
Can be stored in an air tight jar for up to 2 weeks. Also yummy sprinkled on salads or meat.