- 30 g blanched almonds
- 2 sprigs of mint (about 20 leaves)
- Zest of 1 lemon
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- 2 tbsp sesame seeds
- 1 tbsp black peppercorns
- 1 tsp dried crushed chilli
Preheat the oven to 200°C / fan 180°C / gas 6. Spread the nuts out in a baking tray and roast in the oven for 8 minutes until golden, stirring halfway. Remove from the oven and let cool.
Turn off the oven and on a separate baking tray, spread out the mint leaves and lemon zest. Place in the oven with the door closed and leave for 3 minutes or until dry and crisp. Remove immediately – you don’t want them to burn.
Heat a small frying pan over a medium to low heat. Add the sesame seeds and dry fry, stirringfor about 1 minute or until golden. Remove from the pan and set aside to cool. Return the pan to the hob. Add the coriander and cumin seeds and cook, stirring frequently, for about 1 minute or until aromatic and the seeds begin to pop. Remove from the pan and set aside to cool.
Using a pestle and mortar, roughly crush the peppercorns – you want them to be bruised and slightly broken. Add them to a food processor along with the nuts, lemon zest, mint, seeds and chilli and pulse a few times until dry and crumbly. Alternatively, you can use a pestle and mortar or a spice grinder.
Store in an airtight container in the fridge and use within 2 months.