Pistachio and Macadamia Dukkah

It's the last day of school holidays. We have just been relaxing and hanging out today. Boys getting their fill of "Horrible Histories" and "Big Babies" (no day time TV on school days, so they're livin' it up). School uniforms are all sorted and school bags packed for tomorrow - bring it on!

I spied some lovely King George Whiting at the fish mongers this morning so it was Dukkah-crusted fish with coleslaw and a shaved fennel and radish salad for dinner for the three of us.

Pistachio and Macadamia Dukkah

1/4 cup pistachios, finely chopped
1/2 cup macadamias
1 tbs sesame seeds
2 tsp cumin seeds,

2 tsp coriander seeds, crushed

Lightly toast the pistachios and macadamias in the oven. Use a mortar and pestle to lightly crush the nuts. 

Toast the sesame seeds and cumin seeds in a dry frying pan. Use a mortar and pestle to lightly crush the seeds.

Combine pistachios, sesame seeds, cumin and coriander in a bowl. Season well with salt and pepper.