In a pot, toast the cumin, mustard and fenugreek seeds until fragrant. Remove the seeds and then add the almonds and sesame seeds and toast until just golden. Set aside to cool.
In a mortar and pestle, grind the spices so that they start to break up. Add the almonds, sesame seeds and salt and grind a little more so that there you create a chunky powder.
In a small dish, add the balsamic vinegar and layer the extra virgin olive oil on top. Serve the dukkah in a dish with the oil and vinegar and fresh bread cubes.
