Saltbush dukkah

Serves: 6
Prep: 5 minutes
Cook: 15 minutes

This Egyptian classic is the perfect accompaniment to soups, salads, dips, or served with a piece of crusty toast and olive oil. The native Australian saltbush leaf provides a gentle savoury and earthy flavour, and adds a saltiness, so you don't need to add extra salt! 


1/2 cup dried ground salt bush leaves

1 cup finely chopped macadamias

145 g 5.1 oz

1/4 cup sesame seeds

35 g 1.2 oz

1/4 cup roughly chopped pumpkin seeds/pepitas

36 g 1.3 oz

2 tbs coriander seeds

21 g 0.7 oz

1/2 tbs cumin seeds

5 g 0.2 oz

1 tsp ground peppercorns


  1. In a fry pan, toast the macadamias, pepitas and sesame seeds for a couple of minutes, continuously stirring to ensure they do not burn. Remove from heat, and place in a bowl to cool.

  2. Place the saltbush leaves, cumin, peppercorns and coriander seeds into the fry pan to toast for 1-2 minutes or until browned. Take off heat to cool.

  3. Once all ingredients are cool, place into a bowl and stir well until combined. 


  • Store in an airtight container for up to one month
  • For those with a food processor, keep the nuts/seeds whole and blitz it all up once they are toasted and cooled
  • Serve with salads, soups, dips or used as a crust on fish/meats!
Nutrition Information (per serve)
Energy 1095 Kj / 262 cal
Protein 5.70g
Carbohydrates 2.30g
Sugar 1.30g
Total Fat 24.90g
Saturated Fat 3.40g
Fibre 4.10g
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