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

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 (

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.