Ingredients
| 2 tablespoons slivered almonds | |
| 2 tablespoons pistachios | |
| 1 tablespoon sesame seeds | |
| 1 teaspoon cumin seeds | |
| 1 teaspoon coriander seeds | |
| ¼ teaspoon flaky salt | |
| 1 teaspoon dried oregano | |
| 1¼ teaspoons sumac |
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Instructions
| 1. | Heat a small frying pan over a medium heat. |
| 2. | Add the almonds and pistachios and toast until golden, stirring often. |
| 3. | Chop roughly and put into a small bowl. |
| 4. | Toast the sesame seeds in the pan until golden and add to the nuts. |
| 5. | Toast the cumin and coriander for about 30 seconds until fragrant and transfer to a mortar or spice grinder. |
| 6. | Add the salt and grind to a coarse powder, then add the oregano and grind to an even texture. |
| 7. | Add to the nut mix with the sumac. |
| 8. | Store in an airtight container for up to a week. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Smith & Aaron McLean