NZ Gardener - Gifts from the Gardens - - Food -

As well as sow­ing your own herbs from seed, you can eat the seeds you’ve col­lected (don’t eat seed sold for sow­ing as it may be treated with fungi­cides). Ex­per­i­ment with dif­fer­ent com­bi­na­tions of seeds and nuts to suit your own taste.

In­gre­di­ents: • 1 cup whole al­monds • 1 ta­ble­spoon each of co­rian­der seed, se­same seed, fen­nel seed and cumin seed • 1 tea­spoon dried thyme or dried mint (or half of each) • ½ tea­spoon salt.

Roast al­monds in a hot oven for 15 min­utes, stir­ring to pre­vent burn­ing. Toast seeds (un­til lightly browned) in a hot, dry saucepan, stir­ring fre­quently. Place nuts and seeds in a food pro­ces­sor with salt and dried herbs; blend un­til it re­sem­bles small bread­crumbs. Serve with warm bread and good qual­ity olive oil.

Or try Ginny Grant’s roasted car­rots and dukkah. Roast car­rots at 200°C with olive oil and salt un­til ten­der. Dukkah:

• 2 tea­spoons cumin seeds, toasted

• 2 tea­spoons co­rian­der seeds, toasted • ¼ tea­spoon flaky sea salt • 2 tea­spoons se­same seeds, toasted • 50g hazel­nuts, roasted, skins re­moved. Crush seeds and nuts; blend. Place car­rots in serv­ing dish and driz­zle with tahini le­mon dress­ing (2 ta­ble­spoons tahini, juice 1 le­mon and 3-4 ta­ble­spoons wa­ter) and dukkah.


Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.