4 x 200g turkey breast, butterflied
⅔ cup hazelnuts
½ cup sesame seeds
2 tbsp. coriander seeds
2 tbsp. cumin seeds
2 tbsp. freshly ground black pepper
1 tsp. flaked salt
¼ cup flat leaf parsley, chopped
extra virgin olive oil, to serve
salad and crusty bread to serve
Preheat oven to 180°C. On a baking tray spread the hazelnuts and cook 3-4 minutes or until toasted. On another baking tray, place the sesame seeds and cook for 2 minutes. Place the nuts and seeds in a food processor and process until coarsely chopped. Transfer to a large bowl.
Toast the coriander and cumin seeds in frying pan over medium heat for 1-2 minutes or until aromatic and seeds begin to pop. Transfer seeds to a mortar and pestle and crushed till fine, you can also use a food processor. Add the crushed spices, parsley, pepper and salt to the hazelnut mixture and mix well to make the dukkah.
Pour the dukkah onto a tray and cover the turkey with it on both sides. Then pan fry in a little olive oil, 3-4 minutes each side. Serve the dukkah turkey with a green salad.