Recipe by Angela Ridge
Spanspek with sweet coconut dukkah
Ingredients
- 70g (1 cup) slivered almonds
- 40g hazelnuts
- 30g (½ cup) shredded coconut
- 20g (2 tbsp) sesame seeds
- 5ml (1 tsp) cinnamon
- ¾ tsp ground ginger
- ¾ tsp ground cardamom
- 2½ tbsp brown sugar
- 1 ripe spanspek, cut into thick slices
- Greek-style yoghurt or fresh cream, to serve (optional)
Instructions
1
Place the almonds and hazelnuts in a non-stick frying pan and toast over medium heat, 2 – 3 minutes.
2
Add the coconut, sesame seeds and spices. Continue to cook, stirring frequently, until the ingredients are golden and the dukkah is fragrant. Remove from heat and allow to cool.
3
Place the cooled mixture and sugar in a food processor, and blitz until well chopped.
4
Dip the spanspek pieces into the dukkah. Serve with the leftover dukkah in a small bowl and Greek-style yoghurt or cream.
