Often touted as the 'Queen of the lemon herbs', lemon myrtle is punchy and a fragrant addition when you want a citrusy hit.
- 2 tsp dried lemon myrtle
- 1 tbsp dried thyme
- 1 tsp dried saltbush
- 1 tsp cumin seeds
- 2 tbsp roasted macadamias, chopped (walnuts, almonds or cashews)
- 2 tsp sesame seeds, toasted
- Olive oil, to serve
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.
- In a mortar and pestle, pound lemon myrtle, dried thyme, saltbush and cumin. You can use already ground if you want.
- Combine the pounded herbs, with crushed nuts and toasted sesame seeds into a jar and give it a shake.
- To serve, add the dry mix into a shallow bowl with a generous glug of olive oil and salt, to taste. Serve with crusty bread.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.