Ingredients
- 50g sesame seeds
- 50g butter
- 1 tsp cumin seeds, roughly ground
- 2 tsp coriander seeds, roughly ground
- 80g roasted cashews, roughly chopped
- A pinch of chilli powder
1 In a dry saucepan, lightly toast the sesame seeds over a low heat, until they begin to colour, stirring regularly. Set aside.
2 Melt the butter and allow it to brown a little over a low heat.
3 Add the cumin and coriander seeds, stir for two minutes, then add the nuts and sesame seeds.
4 Reduce the heat and cook for two minutes more; keep stirring. To finish, add the chilli powder and season with salt. This will keep for two weeks in the fridge.
