Photo by Tamara West
A tailor-made blend to make the next roast chook a little special.
Makes 2 cups.
|¼ cup||Pumpkin seeds, toasted|
|2 Tbsp||Flaky sea salt|
|¼ cup||Walnuts, toasted|
|2 Tbsp||Capsicums, dried flakes|
|2 Tbsp||Onions, flakes|
|⅓ cup||Dried fruit, chopped|
|4 Tbsp||Dry mixed herbs|
|1 tsp||Freshly ground black pepper|
- Mix the lemon zest with the sea salt in a large bowl and leave to dry overnight.
- Add pumpkin seeds and walnuts, capsicum flakes, onion flakes, dried fruit, pepper, and dried herbs (I used a mix of thyme, marjoram, and sage) and mix well. Store in an airtight container.
- To stuff a bird, beat egg into a milk, add 1⁄3 cup of the mix and leave to soak fof 15 minutes. Add onion, a parsley and breadrumbs. Mix and add seasoning if necessary.