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.
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.
On a serving plate, combine the vegetables, rocket and spinach. Toss with enough dressing to coat. Sprinkle with some of the dukkah and serve while the vegetables are warm. Serve more dukkah alongside.
© 2015 All rights reserved. Published by Murdoch Books.