Not a meal, but a condiment. Delicious sprinkled on Levantine food.

nuts (mix of types) 150g
fennel seeds 1 tsp
sesame seeds 2 tbsp
coriander seeds 1 tbsp
cumin seeds 1 tbsp
nigella seeds 1 tsp
cayenne pepper (optional) 1/4 tsp
flaky sea salt or fine sea salt 1 tsp
coarsely ground black pepper 1 tsp
  1. Place the nuts in a dry frying pan and toast over a medium heat for around 3-4 minutes, until golden and toasted all over. Place in the bowl of a food processor and leave to cool as you toast the spices.
  2. Place the fennel, sesame, coriander, cumin, and nigella seeds in the pan and toast for just a couple of minutes until you can really smell them. Remove from the heat and leave in the pan for a minute while you pulse the nuts.
  3. Pulse a few times to roughly chop, then add the toasted seeds, along with the remaining ingredients and pulse until roughly chopped and well combined. Do not let this become too fine, or it will turn into a paste. Transfer to an airtight container.