- 6 tablespoons sesame seeds
- 3 tablespoons coriander seeds
- 2 tablespoons cumin seeds
- 50g hazelnuts
- sea salt and freshly ground black pepper
Roast each ingredient separately being careful not to burn. Rub the skin off the hazelnuts in a tea towel. Grind the seeds and nuts individually until coarsely ground . Combine with salt and freshly ground black pepper and keep in an airtight container in a cool place.