This tasty dukkah includes the brown seaweed kelp, which offers the best natural food source of iodine and the amino acid, tyrosine, which can help prevent hypothyroid conditions. Seaweeds provide us with minerals often absent from crops grown on mineral deficient soils, which we find in many parts of New Zealand.
This tasty dukkah is an adaptation of a recipe from my NZAMH colleague Sara Mertons.
Add to a variety of chopped root vegetables - pictured here is purple kumara, orange kumara, yellow kumara & pumpkin. Sprinkle generously, add a lug of olive oil & rub into veges prior to roasting.
1 cup mixed walnuts, sunflower seeds & sesame seeds
1/3 cup coriander seeds
3 tbsp cumin seeds
1 tbsp fennel seeds
1 tbsp nigella seeds
1 teaspoon herb salt
3 teaspoons NZ kelp flakes or powder
1/2 teaspoon ground black pepper
In a heavy pan, lightly dry roast the walnuts, sunflower and sesame seeds. Remove and allow to cool.
Mix together the remaining seeds and toast in a pan over gentle heat. Allow to cool & pulse in a food processor until finely ground.
Add the walnuts, sunflower & sesame seeds, herb salt, seaweed & pepper, then blend until it becomes a coarse meal.