Hazelnut and sesame dukkah with fennel and oil

Ingredients

For 1 serving

• Hazelnuts10 g
• Sesame seeds5 g
• Coriander seeds1 teaspoon
• Cumin1 pinch
• Extra virgin olive oil1 teaspoon
• Fennel150 g
• Saltto taste

Contains: nuts, sesame

In season: October – April

Method

1. Toast the hazelnuts in a dry frying pan over medium heat for 2 minutes, then add the sesame, coriander seeds and cumin and toast for 1 more minute, shaking the pan, until the seeds are golden and fragrant.
2. Let cool for a couple of minutes, then roughly crush everything in a mortar with the salt: it should stay crunchy, not become a paste.
3. Meanwhile wash the fennel, remove the tough outer layers and the base, and cut it into thin wedges.
4. Pour the olive oil into one small bowl and the dukkah into another: dip the fennel first in the oil, then in the dukkah.