This is an Australian take on a Middle Eastern recipe, perfect for pre-dinner or nibbles.

200g roasted and salted pistachio nuts, shelled and roughly chopped

350g Turkish bread, cut into wedges and lightly toasted

1/4 cup extra virgin olive oil

1 tablespoon sesame seeds

1/4 teaspoon coriander seeds, ground

1/4 teaspoon cumin seeds, ground

black peppercorns, cracked, to taste

Place pistachio nuts into a small mixing bowl.

Heat a small frying pan on low heat and toast sesame seeds until they are beginning to brown.

Remove from heat and add to pistachio nuts.

Return frying pan to low heat and toast coriander and cumin until fragrant.

Add spices and pepper to nuts and sesame seeds.

Using the bottom of a glass, lightly crush spices and nuts together.

To serve, place oil and pistachio mixture into separate small serving bowls and place on a large platter with Turkish bread and remaining nuts.

Dip bread into oil, then press into dukkah.

Serves:  8.