Whether you rub some between your fingertips or pop open a bag of dried leaves to brew, lemon myrtle's citrusy aroma will sing. When life gives you lemon myrtle, try these recipes!
Dukkah
Ingredients
- 2 tsp Lemon Myrtle Spice
- 1 tbsp dried thyme
- 1 tbsp cumin seeds
- 2 tsp sesame seeds, toasted
- 2 tbsp roasted nuts, crushed (cashews, walnuts or macadamias)
Method
- In a mortar and pestle, crush the Lemon Myrtle, Thyme and Cumin seeds
- In a jar, combine with the rest of the ingredients
You can store it like this in the jar for a rainy (or not so rainy) day, or if you're eating it straight away, add the nut and herb mixture into a bowl or shallow plate and top with olive oil and salt, to taste.
Dip with crusty bread!
Easy Flatbread
Ingredients
- 1 cup Greek yoghurt
- 1 tsp Lemon Myrtle Spice
- 1 ½ cups self-raising flour
Method
- In a large bowl stir the yogurt and the Lemon Myrtle Spice, in three batches until combined, and a soft-firm dough starts to form
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Place the dough onto a well-floured surface and knead with your hands for a couple of minutes. If the dough is still too sticky, add some more flour and continue to knead. You don't want it too sticky or too firm and it shouldn't be sticking to your hands.
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Pinch and separate the dough into 6 equal balls.
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Roll each ball into a rough circle shape and cook in a frypan with a little butter or oil on medium heat until browned on both sides.