For the dukkah:
100 g walnuts
1 tbsp. black sesame seeds
1 tbsp. fennel seeds
1 tbsp. cumin seeds
1 tsp. sea salt
Pepper
Equipment
Mortar and pestle, or food processor
To make the dukkah, heat a dry pan over medium heat. Add the nuts and spices to the pan, shaking frequently to toast them without burning them. The mixture is done when it is golden brown and releases a warm, nutty aroma, ±10 minutes. Remove from pan immediately and allow to cool.
Using a mortar and pestle, crush the mixture into a rough powder and season to taste. If you don’t have a mortar and pestle, you can use a food processor, but be careful to not over blend the mixture into a paste.
Top the toasted bread with the avocado rose and sprinkle with fresh dukkah. You can also top it with rocket instead of dukkah if you wish.
