Preheat the oven to 190°C. Grease a 20cm cake tin with non-stick spray and line the bottom with baking paper.
1. Baklava Toast the almonds and sunflower seeds in a dry pan until light brown, remove and set aside. Toast the sesame seeds in the same pan until they start discolouring, then remove and add to the almond mixture. Set aside to cool completely.
2. Transfer the almond mixture to the bowl of a food processor and pulse until roughly ground. Transfer to a mixing bowl and add the sugar and salt, then mix thoroughly.