- 1 tbsp sesame seeds
- 1 tbsp hazelnuts, skinned
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 200g soft rindless goats’ cheese
- 3 tbsp milk
- A few mint leaves
- Toasted pitta, to serve
- Gently toast the seeds and nuts in a dry frying pan for a few minutes. Grind them coarsely in a pestle and mortar or under a spoon, and add salt.
- Beat the goats’ cheese together with the milk to soften it, and add a little more salt to taste. Tip half into a glass bowl, then scatter with half of the toasted seeds and a few mint leaves. Repeat to create another layer, then serve with toasted pitta for dipping.
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