Toasted almonds with coriander (a Maroque recipe)
ready in 15 mins
Excellent with a glass of fizz
3 tbsp olive oil
100g blanched almonds
1 tsp ground coriander
2. Using a slotted spoon transfer the nuts to a bowl and add the coriander and plenty of sea salt. Stir well to coat the nuts, and allow them to cool.
Serve with a glass of fizz.
Will store in an airtight container for up to three days.
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