Hazelnut and Sunflower Seed Dukkah
- ¼ roasted hazelnuts
- ¼ cup sunflower seeds
- 2 Tbsp sesame seeds
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- ½ tsp smoked paprika
- ¼ tsp salt
Toast the seeds and spices in a dry heavy bottom frying pan or skillet until they are fragrant. Remove from the heat and leave to cool, add in the hazelnuts and then crush with a mortar and pestle, or pulse in a blender until coarsely ground. Store in and air tight jar.
Pasta with Roasted Kumara, Ricotta and Walnuts
- 2 large orange kumara, peeled and cubed
- Olive oil
- Fresh sage leaves (or you could use spinach)
- 4 cups of cooked pasta shapes
- 1 small tub of ricotta
Place the kumara cubes in an oven dish the oil and then grate over some nutmeg. Roast in a hot oven for about 30 minutes or until tender. Half way through the cooking time add in a handful of walnuts and some sage leaves.
Combine with the cooked pasta and ricotta, season to taste and top with freshly grated parmesan.