Coconut Dukkah

Directions

1. 1
   Finely chop the toasted almonds and place in a small bowl.
2. 2
   Add the sesame seeds.
3. 3
   In a dry skillet, lightly toast the coriander seeds just until fragrant and immediately transfer to a spice mill and allow to cool.
4. 4
   In the same skillet, toast the cumin seeds just until fragrant and transfer to the spice mill.
5. 5
   Allow to cool.
6. 6
   When the spices have cooled, grind and add to the nuts and sesame seeds.
7. 7
   Lightly toast the coconut over medium heat in the skillet until golden, about 2 minutes.
8. 8
   Transfer to the spice mill and allow to cool completely.
9. 9
   Pulse a few times to coarsely grind and add to the spices and nuts.
10. 10
    Stir in the nigella seeds, salt and pepper.