Beat the Bloat

Ditch your dis­com­fort with some dukkah

Good - - CONTENTS - Recipe and words Reece Carter. Pho­tog­ra­phy Stu­art Scott

Di­ges­tive Dukkah for bloat­ing

Fen­nel seeds con­tain oils that re­lax the mus­cle lin­ing our di­ges­tive tract. The seeds can ease di­ges­tion and help re­lieve painful bloat­ing. I find that this dukkah is an easy rem­edy for those prone to bloat­ing be­cause it is de­li­cious sprin­kled on al­most any­thing. The ad­di­tion of turmeric adds an anti-in­flam­ma­tory twist to this spice mix, mak­ing it a wor­thy ad­di­tion to the di­ets of those who have been suf­fer­ing tummy trou­bles for far too long.

Makes about ⅔ cup

¼ cup raw al­monds 6 tsp dried cumin seeds 6 tsp dried co­rian­der seeds 3 tsp dried fen­nel seeds 3 tsp dried turmeric 4 tsp white sesame seeds 3 tsp black sesame seeds sea salt and freshly ground

black pep­per, to taste Start by spread­ing out the al­monds in a bak­ing tray, then roast for 8-10 min­utes in a medium oven (180°C). Leave to cool. Mean­while, place the cumin and co­rian­der seeds in a dry fry­ing pan and heat over a high heat un­til fra­grant. Shake the pan every so of­ten to keep them mov­ing and cook­ing on all sides. Pour the cumin, co­rian­der and fen­nel seeds into a cof­fee or spice grinder. Care­ful not to overdo it; you want them to still re­sem­ble frag­ments of the orig­i­nal spices, so don’t grind them to a pow­der. Chop the al­monds, then place in a bowl with the ground spices. Stir through the turmeric and sesame seeds. Taste, then sea­son. g Ex­tracted from The Gar­den Apothe­cary by Reece Carter, Har­lequin En­ter­prises, 2017, $40.

How do I use it? Soft-boil two eggs, then care­fully peel away the shells and coat the eggs in olive oil. Roll the eggs in the dukkah, then serve with blanched as­para­gus for a quick, healthy break­fast or lunch.

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