Dukkah

1. 1. Preheat oven to 350
2. 2. Spread 40g hazelnuts on foil lined baking sheet
3. 3. Roast for 10-15 min until golden and fragrant
4. 4. Transfer hazelnuts to towel and cool for 5 min
5. 5. Rub off papery hazelnut skins
6. 6. Toast 18g coriander seeds in a skillet over medium-low heat for 1 minute, shake pan constantly
7. 7. Toast 13g cumin seeds the same way
8. 8. Toast 50g sesame seeds the same way
9. 9. Combine all with 30g shelled roasted pistachios in a bowl
10. 10. Grind in small batches
11. 11. Store in fridge

Will last for a few months covered in fridge.