Seasonal Recipes

Dukkah & Avocado Toast - a seedy sprinkle to add protein

Watch your nuts and seeds closely when toasting. They each can be done at different times and can burn in a short second – especially oilier nuts such as the pistachios and pine nuts. Feel free to choose your own two favourites and add additional spices to different blends in the future to mix it up.

Makes about 1 cup of dukkah and 2 slices of fancy avocado toast.


Dukkah
1/4 cup raw pine nuts
1/4 cup raw pistachio shelled
1/4 cup white sesame seeds hulled
2 tablespoons coriander seeds
2 tablespoons cumin seeds
1/2 teaspoon pink salt or sea salt
few dashes of black pepper

Fancy Avocado Toast
1 ripe avocado
2 slices of sourdough or sprouted toast
olive oil for brushing
juice of half a lemon
a few tablespoons of dukkah

For the dukkah, begin by measuring out each of your ingredients, separately. Place a dry, un-oiled skillet on the stove and set to medium-low heat. Toast each of the nuts and seeds separately in the pan due to their difference in size and oil content. Shake the pan every minute or so to toast the sides evenly and avoid burning. Each will take between 4 and 10 minutes to toast. You will know when they are done because they will be very fragrant, and the nuts and sesame seeds slightly browned. Set the nuts aside to cool completely once toasted.

Once your nuts and seeds are toasted and cooled, grind them seperately in a mortar and pestle to your desired consistency. Some dukkah is on the coarser side, some on the finer. I went with a slightly coarser consistency for a good crunch and texture. You can also use a spice grinder or food processor, but make sure not to turn the nuts into a paste by over-processing. Toss the ground nuts and seeds together in a bowl with the salt and pepper and it’s finished. Serve right away on the toast below, and store the leftover in an airtight glass jar at room temperature. Sprinkle liberally on everything.

Toast the two slices of bread in a dry skillet on the stove, set to medium heat, for a few minutes on each side. Brush each slice with olive oil and divide the avocado slices between the two. Squeeze fresh lemon juice on top of the avocado and sprinkle liberally with dukkah.