Summer RECIPES
Dukkah seasoning with dulse
By Sara Mertens
Read Sara’s seaweed story on page 42
Serve this tasty dukkah with olive or hemp oil and your favourite crusty sourdough while enjoying the summer sunshine. Due to the nut and seed content, which can easily oxidise once ground, it’s best to make small batches and store it in the refrigerator in an airtight jar.
1 cup3 Tbsp sesame seeds⅓ cup coriander seeds3 Tbsp cumin seeds1 Tbsp fennel seeds1 Tbsp caraway seeds1 tsp fresh nettle or peppermint leaf, or both¼ tsp NZ dulse or NZ kelp powder1 tsp freshly ground black pepper
