- 100 g pistachios, chopped (or nuts of your choice)
- 80 g sesame seeds
- 2 T coriander seeds
- 2 T cumin seeds
- 1⁄2 red onion, chopped
- 1 chilli, diced
- 1 t ground cumin
- 250 g frozen peas, blanched and drained
- 1⁄2 x 400 g can butter beans or chickpeas, drained
- 2 t coriander, chopped
- 1 large, free-range egg
- 100 g feta
- 85 g Woolworths breadcrumbs
- Sea salt and freshly ground black pepper, to taste
- Woolworths pita bread, chargrilled, for serving
- Fresh mint, for serving
- Woolworths’ olive tapenade, for serving
- Thick plain yoghurt, for serving
To make the dukkah, preheat the oven to 180°C. Spread the chopped pistachios or nuts of your choice on a baking tray with the sesame seeds, coriander seeds and cumin seeds and bake for 5–10 minutes, or until fragrant and golden. Set aside to cool, then blend in a food processor.
Soften the finely chopped red onion, diced chilli and ground cumin in a little butter over a medium to low heat. Remove from the pan and cool.
Blanch and drain the frozen peas, combine with the onion mixture and can of drained butter beans or chickpeas, chopped coriander, egg, feta, breadcrumbs and season to taste.
Blend in a food processor, then mould into small balls. Roll in the dukkah, then gently pan-fry over a medium heat for 1 minute on each side, or until golden.
Serve hot with chargrilled Woolworths pita bread, fresh mint, Woolworths’ olive tapenade and thick plain yoghurt.
Cook's note: Keep any leftover dukkah in a Tupperware and sprinkle over eggs or serve as a dip with good olive oil and bread.