Let dukkah spices put a spring in your step

Spring is when your soul is in bloom. I’m sure we all feel it in our body – the warmth, the renewal and the strength inside us. Just as nature is waking up, Spring is the time to eat fresh, fragrant flavours to kick start your senses.

Whereas winter is the season for hearty, warming stews and earthy root vegetables, Spring demands zingy, vibrant flavours to rejuvenate your taste buds.

That’s why at this time of year, I love the full flavoured spiciness of Dukkah, an Egyptian nut and spice mix. It keeps in an airtight jar for a couple of weeks and you can use it as a complement to almost anything.

I love it sprinkled on top of eggs in the morning, mixed into yogurt as a dip with warmed pita bread for lunch, or as a crisp and tasty crust on fish, such as Halibut, for dinner. It’s also delicious sprinkled over grilled broccoli, avocado and sourdough – the list is endless.

Think of it as your new salt and pepper and it will soon become your pantry’s best friend.

These spices not only taste great but are also invigorating for your health. Coriander, cumin and fennel seeds support digestion, aid insomnia and with high sources of iron, they’re a boost to your immune system.

Pistachios, cashews and hazelnuts are super rich in vitamins and minerals as well as a great source of protein.

What more could you want for a healthy, spring-cleaned mind, body and soul?

Drop me a line at www.nicholapearce.com and let me know your favourite Dukkah combination – I’d love to hear from you.

Dukkah Recipe
Ingredients (organic if possible)
¼ cup hazelnuts toasted
2 tbsp pistachios toasted
2 tbsp cashews toasted
1 tbsp cumin seeds toasted
3 tbsp coriander seeds toasted
3 tbsp sesame seeds toasted
1 tbsp fennel seeds toasted
1 tsp salt
½ tsp dried mint
Pinch red pepper flakes

Place all your ingredients into your food processor and combine until a course spice mix forms. Store in a jar for two weeks.