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Toasted almonds with coriander (a Maroque recipe)

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ready in 15 mins


Excellent with a glass of fizz


3 tbsp olive oil
100g blanched almonds
1 tsp ground coriander
Sea salt


1. Heat the oil in a small heavy based frying pan, add the nuts in several batches and stir fry over a medium heat until evenly browned.

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.

Serves 4

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