Wild Pacific Halibut with Goodly Tomato Coconut Soup
September 13, 2022 | , tomato coconut soup
Dukkah Granola
This deliberately makes far more than needed for the soup. It’s great sprinkled on salads, vegetables and soft cheese such as goat or fresh mozzarella.
Ingredients:
2 cups (500 mL) old-fashioned rolled oats
1/2 cup (125 mL) raw buckwheat groats
1/4 cup (60 mL) black sesame seeds
2/3 cup (160 mL) chopped whole almonds
1/2 cup (125 mL) coarsely chopped hazelnuts
1/3 cup (80 mL) nutritional yeast
2 Tbsp (30 mL) ground coriander seed
2 Tbsp (30 mL) whole cumin seed
2 Tbsp (30 mL) fennel seed
2 Tbsp (30 mL) nigella seeds, also known as kalonji seeds
1 tsp (5 mL) kosher salt
2 tsp (10 mL) ground black pepper
1 tsp (5 mL) granulated garlic
1 Tbsp (15 mL) Korean chilli flakes, or to taste
1/3 cup (80 mL) extra-virgin olive oil
2 Tbsp (30 mL) maple syrup
2 tablespoons soy sauce
Directions:
Heat the oven to 300°F (150°C). Line a rimmed baking sheet with parchment paper.
Combine the dry ingredients in a large bowl, stirring and tossing to blend well. Mix the oil, maple syrup and soy sauce together. Add to the dry ingredients and massage it in with your hands so everything is well coated.
Spread the mixture onto the baking sheet and bake, stirring every 10 minutes, until golden brown and toasty, about 30 minutes. Let cool completely on the pan and store in a covered container. Will keep for at least a month.
Photo Credits: Solomon Oldham
