sunny side
FRUIT SKEWERS WITH YOGHURT, HONEY + SWEET DUKKAH
For the sweet dukkah:
Makes around 1 1/2 cups
• 1/2 cup (55g / 1.9oz) raw hazelnuts
• 1/2 cup (70g / 2.5oz) raw almonds
• 1/4 cup (30g / 1oz) shelled pistachios
• 2 tbsp (30g / 1oz) sesame seeds
• 1/4 tsp fine salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground aniseed
• 2 tsp (10ml / 0.3 fl oz) maple syrup
• 1 tbsp (15g / 0.5oz) bee pollen, optional
1. Finely chop the hazelnuts, almonds and pistachios.
2. Toast the chopped nuts in a dry, medium-sized frying pan over low–medium heat for around 3 minutes, stirring frequently, until fragrant.
3. Add the salt, spices and maple syrup and cook, stirring constantly, for another 30 seconds to 1 minute, until the mixture has dried out.
4. Remove from the heat and allow to cool before stirring through the bee pollen. Transfer to an airtight glass jar and keep in a cool, dark place for up to a month.
