- makes about ⅔ cup serves
- preparation 5 minutes
- difficulty Easy level
Ingredients
- 2 tbsp sea salt flakes
- 1 tbsp garlic flakes
- 1 tbsp onion flakes
- 1 tbsp dried parsley
- 1 tsp smoked paprika
- 1 tsp ground black pepper
- 1 tsp coarse, mild Korean chilli powder
- 1 tsp toasted white sesame seeds
- ½ tsp toasted black sesame seeds
- ½ tsp curry powder
Instructions
- Place all the ingredients in a jar. Seal and shake to combine well. Store in a cool dark place for up to 3 months.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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