Recipes created by Olia Hercules for Maldon Salt, part of the ‘Feel Good Food’ series running on Maldon Salt social media.
Showing you how to create extraordinary feel good food with Maldon Salt.
Photography by Maldon Salt.
This is an incredibly addictive dish and is so versatile. I enjoy it best sprinkled it over salads, soups, stews.
2 tsp sunflower seeds
2 tsp sesame seeds
2 tbsp cashew nuts
1 tbsp almonds, chopped
3 tbsp vegetable oil
5 garlic cloves, finely chopped
20 g piece of ginger
1 tbsp tamarind puree / paste
1 tbsp maple syrup
Put the sunflower seeds into a dry frying pan and toast until golden. Do the same with the sesame seeds and then the cashew nuts and the almonds. Put the nuts into a bowl.
Now heat the oil in the pan and add the garlic and the ginger, cook over a medium-low heat until lightly golden and aromatic. Add this, including the oil, into the nuts, add the tamarind and maple syrup and stir through properly.
Preheat the oven to 160C.
Line a baking sheet with some non-stick baking parchment or foil and spread out the nut and seed mixture. Sprinkle over the salt and cook for about 8-10 minutes. You are looking to dry everything out without letting the garlic to burn.
Remember that it may feel sticky but will dry out once left out of the oven. Keep in an air-tight container for up to a week. Use on everything or as a snack.
Categories:Sides and SnacksLara Balsam