Method

• For the dukkah, roast all the ingredients in the oven separately
• Be careful not to burn them as this will make them go bitter
• Use a mortar and pestle or food processer to grind them separately
• The hazelnuts and sesame seeds should be left pretty coarse, whilst the spices can be ground much smoother
• Once combined seal in a jar and this will keep for weeks
• This week I used some lovely golden and red beetroots from Ettrick gardens and delicious Jerusalem artichokes from Waikouaiiti gardens
• Cut the vegetables into equal sizes, season with salt and a drizzle of extra virgin oil
• Roast in the oven until the edges start to caramelise a little
• Once out of the oven sprinkle over some dukkah for a lovely side dish