serves
2-3
prep
5 minutes
difficulty
Easy
serves
2-3
people
preparation
5
minutes
difficulty
Easy
level
Ingredients
- 2 tsp dried lemon myrtle
- 1 tbsp dried thyme
- 1 tsp dried saltbush
- 1 tsp cumin seeds
- 2 tbsp roasted macadamias, chopped (walnuts, almonds or cashews)
- 2 tsp sesame seeds, toasted
- Olive oil, to serve
Instructions
- In a mortar and pestle, pound lemon myrtle, dried thyme, saltbush and cumin. You can use already ground if you want.
- Combine the pounded herbs, with crushed nuts and toasted sesame seeds into a jar and give it a shake.
- To serve, add the dry mix into a shallow bowl with a generous glug of olive oil and salt, to taste. Serve with crusty bread.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
