MAKES ABOUT 250G (2 CUPS) 2 tsp coriander seeds 2 tsp cumin seeds 2 tsp white sesame seeds 200g (1½ cups) finely chopped macadamia nuts 2 tsp dried parsley (optional) 1 tsp chilli flakes (optional) Sea salt and freshly ground black pepper
1 Using a mortar and pestle, grind the coriander seeds, cumin seeds and white sesame seeds to a fine powder (or whiz together in a food processor).
2 Add the chopped macadamias to a dry frying pan over medium heat and gently toast for 2 minutes, then add the ground seeds and toast for a further 2 minutes, until the macadamias are golden brown and the spices are fragrant. Remove from the heat and set aside to cool.
3 Once cooled, stir through the dried parsley and chilli flakes (if using) and season to taste with salt and pepper. Store in an airtight container in the cupboard for up to 1 month.