Peanut Dukkah with mozzarella, tomato & crispy basil leaves

INGREDIENTS

• peanut oil for cooking
• 16 basil leaves
• 3 ripe tomatoes sliced
• 2 buffalo mozzarella drained
• 1 lemon rind finely grated
• extra peanut oil & toasted crostini to serve
• Peanut Dukkah
• 1/4 cup sesame seeds
• 3 tsp each ground coriander & cumin
• 1 pinch cayenne pepper
• 1/2 tsp freshly ground black pepper
• 3/4 cup roasted salted peanuts
• 1 tsp sea salt flakes crushed

METHOD

1. For the dukkah; Scatter sesame seeds in a small non-stick frying pan over medium heat. Cook, shaking pan often until lightly toasted. Add coriander, cumin, cayenne and pepper. Cook , stirring a further 2 minutes, remove to a bowl. Add the peanuts to the pan and cook, shaking pan 3-5 minutes until warmed through, remove to a board, finely chop then add to the sesame seeds mixture with the salt. Stir to combine. Set aside to cool.
2. Pour enough oil into base of a small frying pan to cover base. Add the half the basil leaves, cook 30-60 seconds until bright green and translucent. Remove to a plate lined with paper towel to cool. Repeat with remaining basil leaves.
3. Arrange tomatoes onto a platter or board. Tear the mozzarella into pieces and arrange over the tomatoes. Scatter over lemon rind, basil leaves then drizzle with peanut oil. Sprinkle with plenty of dukkah. Serve with crostini.
4. TIP: Dukkah will keep 3 weeks in the fridge. Try sprinkling it over poached, fried or scrambled eggs for breakfast. It also delicious spooned over avocado dip.

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