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

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
Spicy
Mediterranean
Vegan
Gluten-free

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.