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Turmeric wakame dukkah

By sarah  ,

January 4, 2017

This recipe features turmeric, an anti-inflammatory vibrant coloured spice.

Products used in this recipe - Alg Seaweed Tasmanian Wakame

  • Prep: 20 mins
  • Yields: Serves 6


1/2 cup hazelnuts

1/2 cup macadamia nuts 1/4 cup sesame

1 tsp sea salt

2 heap tsp Alg Seaweed Tasmanian Wakame / Rainbow Seaweed Flakes

1 tsp nigella seeds

1 heap tsp cumin powder

1 heap tsp turmeric powder a pinch of cracked pepper


1Lightly dry toast macadamia nuts and hazelnuts on a large fry pan until golden brown, let cool. Place them all in a food processor to crush. On the same pan, add sesame seed, salt, alg original, nigella seeds, cumin powder, turmeric powder and crack pepper

2to toast for a few minutes until mixture is golden brown, let cool. Place nut mixture and sesame mixture in a large mixing bowl and toss well. Store in airtight container.

3Best to sprinkle on stir fry, fish, salad, eggs or as a dip with extra virgin olive oil on bread.

4Use #sprinklewithAlg #AlgRainbowSeaweed to tag your creations

Categories - snacks, condiments


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