Rocket and Cherry Salad with
Almond & Pistachio Dukkah
Place almonds and pistachios in a small frying pan over medium heat. Cook, stirring occasionally, for 5 minutes or until toasted. Transfer to a bowl. Set aside to cool for 10 minutes. Process in a food processor until finely chopped.
Place cumin, coriander, paprika, sesame seeds and garlic powder in the same pan over low heat. Cook gently, stirring, for 3 to 4 minutes or until fragrant. Remove pan from heat. Add to nut mixture and stir to combine.
Combine salad ingredients and sprinkle Dukkah over salad. Drizzle with a little olive oil and some cherry juice (if using preserved cherries).