• 2 tablespoons each cumin seeds and coriander seeds
  • 1 teaspoon ground cinnamon
  • 2 teaspoons dried mint
  • 50g pistachios, lightly roasted, finely crushed
  • 8 (50g each) eggs, hard-boiled for 6 minutes, peeled
  • Trimmed radishes and extra virgin olive oil, to serve
  • Dry-roast the cumin and coriander seeds in a frying pan over medium heat until fragrant. Cool, then crush with a pestle and mortar. Stir in the cinnamon, mint, pistachios and 2 teaspoons flaked sea salt.
  • Serve hard-boiled eggs and radishes with a small bowl of olive oil and spice mixture for dipping.