When I was a vegetarian during my student days in the 1970s we ate a lot of brown rice and vegetables, usually topped with tahini and gomasio. These days on Eat to Live I've had to cut back on the tahini and, ever since I discovered it, dukkah has replaced the gomasio. Seasoned Pioneers sell a tasty version but it's so easy to make your own. Dukkah is great sprinkled on top of a bowl of soup or stew or it you're not on Eat To Live, dip some homemade bread into a flavoured oil and then sprinkle it with dukkah - yummy.
100 g hazelnuts
100 g pistachios
50 g sesame seed
1/2 Tbsp cumin seeds
1/2 Tbsp coriander seeds
1/2 tsp sea salt
Spread hazelnuts on a baking tray and roast in the oven at Gas Mark 2 for about 20 minutes until golden. Set aside to cool. Dry toast spices in a frying pan until the coriander seeds start to pop and then crush with a pestle and mortar. Dry toast sesame seeds until they turn golden and begin to pop. Place the nuts and spices into a food processor and pulse until coarsely chopped - be sure not to over-process.Stir in the toasted sesame seeds, mix well and store in airtight jars.
Variations: Add 25 g toasted pine nuts,
Add 1/4 tsp dried mint
Add 1/4 tsp fennel seeds
Replace the pistachios with pumpkin seeds