This herbal is perfect for seasoning characteristic vegetables like asparagus, radishes and beetroot or to spice up your eggs.

→ Preheat the oven to 180°C. Roast 100g hazelnuts for 5 minutes in the oven. Meanwhile, roast 100g sesameseeds, 2 tbsp cumin seeds, 2 tbsp coriander seeds and 1 tbsp fennel seeds in a dry fryingpan until golden and the smell comes up well. Cool down the nuts and seeds. Grind the chopped nuts and seeds coarsely into the pond or foodprocessor and season with 1 teaspoon of sea salt and 1 tablespoon of freshly ground black pepper.