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SPICY DUKKAH WEDGES This is one of my quickest and most popular snacks. For our dukkha recipe, see Dukkah Daze p.33. Maybe by this point you even have a jar already made up! INGREDIENTS 1 avocado
For the dukkah:
1 tsp. extra-virgin olive oil
100g walnuts
To garnish (optional): chili flakes
1 tbsp. black sesame seeds 1 tbsp. fennel seeds 1 tbsp. cumin seeds 1 tsp. sea salt Pepper
METHOD 1 To make the dukkah, heat a dry pan over medium heat. Add the nuts and spices to the pan, shaking frequently to toast them without burning them. The mixture is done when it is golden brown and releases a warm, nutty aroma, ±10 minutes. Remove from pan immediately and allow to cool. 2 Using a mortar and pestle, crush the mixture into a rough powder and season to taste. If you don’t have a mortar and pestle, you can use a food processor, but be careful to not over blend the mixture into a paste.
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3 Cut each avocado half lengthwise, remove the pit and skin then slice each half into ±5 wedges. Arrange the wedges on an attractive plate or wooden board. 4 Sprinkle over the dukkah and chilli flakes and. Skip the chili for less heat or for a child-friendly version. Drizzle with olive oil and serve.
