There are many variations of this flavourful Egyptian spice and nut blend so you can take a little creative license with it depending on what's in your kitchen cupboards. Try substituting the nuts with pistachios or almonds, or add some extra spices like fennel seeds or chilli powder.

Use it as a spice rub for meat (barbecues or roasts are great) or tofu, sprinkle in salads, add into soups or stews, serve as a dipping option with bread and olive oil, or mix some into hummus.

INGREDIENTS

• 1/3 cup walnuts
• 1/3 cup hazelnuts
• 2 tbsp black sesame seeds (you can just use regular sesame seeds if you prefer)
• 1 tbsp cumin powder
• 1 tbsp coriander powder
• 1 tbsp pepper
• 1/2 tsp salt

METHOD

Preheat oven to 180 degrees, place the nuts on a baking tray and lightly toast in the oven for around 5 minutes.

Place the nuts into a food processor and blitz. The mix can still be a little gritty/chunky - it doesn't need to be a fine powder, so if you don't have a food processor you could just finely chop the nuts. Pour into a bowl or container, stir in the sesame seeds and season with salt and pepper.

Store in an airtight container for up to 1 month.

Image / NZ Real Health