This is our go-to for bringing a spicy, crunchy finish to many dishes; try it on your avocado toast, sprinkle on your salad or serve with breads and oil on your mezze platter.

INGREDIENTS

3 tbsp fresh coriander seeds
1 tbsp fresh cumin seeds
¼ cup sesame seeds
½ cup shelled pistachio kernels (I prefer roasted and salted nuts)
½ tsp freshly ground black pepper
½ tsp salt

METHOD

Toast the coriander and cumin seeds, separately, in a small skillet over a low-medium heat – watch them like a hawk as they burn at the drop of a hat. You will be able to smell them starting to toast. Allow the spices to cool to room temperature before putting them into an electric spice grinder and blitzing them to a coarse powder (you can also use a mortar and pestle for this). Roughly chop the pistachios with a sharp knife and add to the blitzed seeds along with the sesame seeds, salt and pepper. Store in an airtight jar in the frige – it’ll keep for ages.