Chargrilled Bread With Dukkah & Oil

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9 Ingredients

Number of servings

2 cloves garlic, halved
25grams whole coriander seeds
80grams pumpkin kernels
80grams sunflower seeds
1 loaf sourdough bread, sliced
1tablespoons cumin seeds
1/4 cup olive oil, for brushing
120grams skinless hazelnuts
1tablespoons sea salt

Nutrition per serving

Protein

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Dry fry the hazelnuts in a non-stick frying pan for 6 minutes, stirring often until lightly toasted. Transfer to a food processor.

Step 2 of 4

Dry fry pumpkin kernels and sunflower seeds for 4 minutes, stirring often until lightly browned. Add to food processor. Lastly, dry fry coriander and cumin seeds for 3 minutes until aromatic. Add to food processor and leave for 5 minutes to cool.

Step 3 of 4

Process nuts, seeds and spices together until finely chopped. Add salt and pulse to combine. Store in a sealed jar.

Step 4 of 4

Heat a chargrill plate or barbecue until hot. Rub slices of sourdough with cut side of the garlic. Brush both sides with oil. Chargrill until golden on both sides. Serve with a bowl of olive oil and a bowl of dukkah for dipping. Note: Dukkah is an Egyptian nut and spice mix. Store in the pantry for 2-3 months. It can also be sprinkled over cooked chicken, meat, fish, veg and poached eggs.