Ingredients
- 1 cup macadamias.
- 1/2 cup almonds.
- 1/2 cup pistachios.
- 1/4 teaspoon ground lemon myrtle.
- 1/2 teaspoon ground mountain pepper.
- 1 teaspoon ground fennel.
- 1 teaspoon ground coriander.
- 1 tablespoon white sesame seeds.
- 1 tablespoon black sesame seeds (or just double quantity of white).
- sea salt, to taste.
Directions
- 1. Preheat oven to 180ºC / 350ºF / Gas Mark 4. Roast nuts on an oven tray for about 8 minutes, or until golden and toasted. Cool slightly.
2. Transfer nuts to a food processor. Pulse until finely chopped (not superfine, you still want some good chunks). Transfer to a large bowl.
3. In a clean, dry frying pan toast spices.
4. Add spices to chopped nuts and mix through white and black sesame seeds. Season generously with salt.
A great side to add a little crunch, this macadamia and lemon myrtle is a great addition to many recipes.
Ingredients
- 1 cup macadamias.
- 1/2 cup almonds.
- 1/2 cup pistachios.
- 1/4 teaspoon ground lemon myrtle.
- 1/2 teaspoon ground mountain pepper.
- 1 teaspoon ground fennel.
- 1 teaspoon ground coriander.
- 1 tablespoon white sesame seeds.
- 1 tablespoon black sesame seeds (or just double quantity of white).
- sea salt, to taste.
Directions
- 1. Preheat oven to 180ºC / 350ºF / Gas Mark 4. Roast nuts on an oven tray for about 8 minutes, or until golden and toasted. Cool slightly.
2. Transfer nuts to a food processor. Pulse until finely chopped (not superfine, you still want some good chunks). Transfer to a large bowl.
3. In a clean, dry frying pan toast spices.
4. Add spices to chopped nuts and mix through white and black sesame seeds. Season generously with salt.