• Recipe by Angela Ridge

    Spanspek with sweet coconut dukkah

    Serves: 4
    Cooking Time: 10 mins

    Ingredients

    • 70g (1 cup) slivered almonds
    • 40g hazelnuts
    • 30g (½ cup) shredded coconut
    • 20g (2 tbsp) sesame seeds
    • 5ml (1 tsp) cinnamon
    • ¾ tsp ground ginger
    • ¾ tsp ground cardamom
    • 2½ tbsp brown sugar
    • 1 ripe spanspek, cut into thick slices
    • Greek-style yoghurt or fresh cream, to serve (optional)

    Instructions

    1

    Place the almonds and hazelnuts in a non-stick frying pan and toast over medium heat, 2 – 3 minutes.

    2

    Add the coconut, sesame seeds and spices. Continue to cook, stirring frequently, until the ingredients are golden and the dukkah is fragrant. Remove from heat and allow to cool.

    3

    Place the cooled mixture and sugar in a food processor, and blitz until well chopped.

    4

    Dip the spanspek pieces into the dukkah. Serve with the leftover dukkah in a small bowl and Greek-style yoghurt or cream.

     

    ×
    Exit mobile version