Roast Vegetable Salad with Dukkah

Name: Roast Vegetable Salad with Dukkah
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: Serves: 4
Cuisine: Egypt
Ingredients: sea salt flakes; 2 tablespoons coriander seeds; 80 g (2¾ oz) mix of rocket (arugula) and baby English spinach; 4 tablespoons sesame seeds; 1 large red capsicum (pepper), seeded and thickly sliced; 2 tablespoons cumin seeds; 1 teaspoon sweet paprika; 2 tablespoons chopped oregano leaves; 2 teaspoons dried thyme; 500 g (1 lb 2 oz) sweet potato, peeled, cut into 4 cm (1½ inch) pieces; 60 ml (2 fl oz/¼ cup) extra virgin olive oil; 2 teaspoons dijon mustard; 1 large red onion, peeled and cut into wedges; 30 g (1 oz) almonds or hazelnuts; 1 teaspoon fennel seeds; 1 teaspoon black peppercorns; 2 tablespoons lemon juice; 30 g (1 oz) shelled pistachio nuts; 4 garlic cloves; 500 g (1 lb 2 oz) new potatoes, halved; freshly ground black pepper; 1 teaspoon fine sea salt; 2 tablespoons olive oil

Preparation info

Serves:
4

Difficulty
Easy
Ready in
1 hr 15

Appears in

Easy Vegan

By Sue Quinn

Published 2015

About

Dukkah is a fragrant and spicy Middle Eastern condiment traditionally eaten with bread and good olive oil. This makes more dukkah than you need for the salad but it stores well in an airtight container for a couple of weeks.

Ingredients

For the Dukkah

30 g (1 oz) almonds or hazelnuts
30 g (

Africa
Egypt
Condiment
Side dish
Gluten-free
Vegan
Spicy
Mediterranean

Method

To make the dukkah, toast the nuts in a dry frying pan. Tip into a food processor and return the pan to the heat. Add the remaining dukkah ingredients to the pan except the thyme, paprika and salt. Toast as for the nuts, then transfer to the food processor. Add the thyme, paprika and salt and blitz. Don’t overwork or the mixture will turn to a paste. Set aside.