Serves: 6
Prep: 5 minutes Cook: 15 minutesThis Egyptian classic is the perfect accompaniment to soups, salads, dips, or served with a piece of crusty toast and olive oil. The native Australian saltbush leaf provides a gentle savoury and earthy flavour, and adds a saltiness, so you don't need to add extra salt!
| ingredients |
|---|
|
1/2 cup dried ground salt bush leaves |
|
1 cup finely chopped macadamias |
|
1/4 cup sesame seeds |
|
1/4 cup roughly chopped pumpkin seeds/pepitas |
|
2 tbs coriander seeds |
|
1/2 tbs cumin seeds |
|
1 tsp ground peppercorns |
In a fry pan, toast the macadamias, pepitas and sesame seeds for a couple of minutes, continuously stirring to ensure they do not burn. Remove from heat, and place in a bowl to cool.
Place the saltbush leaves, cumin, peppercorns and coriander seeds into the fry pan to toast for 1-2 minutes or until browned. Take off heat to cool.
Once all ingredients are cool, place into a bowl and stir well until combined.
| Nutrition Information (per serve) | |
|---|---|
| Energy | 1095 Kj / 262 cal |
| Protein | 5.70g |
| Carbohydrates | 2.30g |
| Sugar | 1.30g |
| Total Fat | 24.90g |
| Saturated Fat | 3.40g |
| Fibre | 4.10g |
