This blend starts with a traditional Middle Eastern base of sesame seeds, nuts and spices but is then elevated by the warmth of wild-harvested pepperleaf and the citrusy lift of premium lemon myrtle.

This is an exotic dukkah for sprinkling on hummus, avocado, poached eggs, roasted cauliflower and eggplant or use as a crumb on salmon and falafel.

How to Use:

Make your own sourdough bread encrusted with dukkah and serve it for dipping first into macadamia oil and then into a bowl of this amazing blend. Serve with lemon infused olives.

Try dukkah-crusted salmon. Coat the fish in olive oil then press it into dukkah that’s been sprinkled on to a board. Cook in a frypan for 3 – 4 mins or in an air fryer for about 4 mins at 180°C.

Add dukkah to couscous or lupin flakes along with olive oil or a dob of butter.

Storage:

Store in an airtight container in a cool, dry place, away from direct sunlight. See Best Before date.

Images for illustrative purposes only.