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Savoury Nut Scatter

This nut scatter is perfect for sprinkling over salads for extra flavour and texture. There's only one problem with it - it's seriously addictive! This recipe is from Nadia Lim's Fresh Start, Feel Good cookbook! Please note one portion = one tablespoon of the scatter.
Prep Time 10 minutes
Cook Time 10 minutes

Ingredients

  • 1½ tsp coriander seeds
  • 1½ tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 tsp curry powder
  • 2 tsp olive oil
  • 2 cloves garlic, finely chopped
  • Zest of ½ lemon
  • 1 tsp finely chopped rosemary leaves
  • ½ cup chopped raw macadamias
  • ½ cup chopped raw cashew nuts
  • ½ tsp smoked paprika
  • 1 tsp flaky sea salt
  • Good pinch of ground chilli or chilli flakes (optional)
  • 1 Tbsp maple syrup

Instructions

  • Crush coriander, cumin and fennel seeds in a spice grinder or mortar and pestle and mix with curry powder.
  • Heat olive oil in a medium fry-pan on low-medium heat. Add garlic, spice mixture, lemon zest and rosemary, and cook, stirring, for 1-2 minutes until fragrant.
  • Add nuts and continue cooking, stirring to coat everything nice and evenly, for a few minutes to lightly toast the nuts.
  • Add smoked paprika, sea salt and chilli (if using) and maple syrup - the maple syrup will bubble away. Stir to coat everything and keep cooking for a further 1 minute or so. Turn off heat and transfer to a dish or bowl to cool completely and go crunchy before storing. Store in an airtight container in the fridge for up to 4 weeks

Notes

Nutrition information:
Energy: 58cals (244kJ)
Protein: 1.1g
Carbohydrate: 1.7g (1.1g sugars)
Fat: 5.2g (0.8g saturated fat)
 
Makes 1 1/4 cups - 1 Tbsp per portion
Calories: 58kcal