Roast Vegetable Salad with Dukkah

banner

Preparation info

  • Difficulty

    Easy

  • Serves:

    4

Appears in

Easy Vegan

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.

PREPARATION: 30 minutes
COOKING: 45 minutes

Ingredients

For the Dukkah

  • 30 g (1 oz) almonds or hazelnuts
  • 30 g (1 oz) shelled pistachio nuts
  • 4 tablespoons sesame seeds
  • 2 tablespoons coriander seeds
  • 2 tablespoons cumin seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon black peppercorns
  • 2 teaspoons dried thyme
  • 1 teaspoon sweet paprika
  • 1 teaspoon fine sea salt

For the Salad

  • 500 g (1 lb 2 oz) new potatoes, halved
  • 500 g (1 lb 2 oz) sweet potato, peeled, cut into 4 cm (1½ inch) pieces
  • 4 garlic cloves
  • 2 tablespoons olive oil
  • sea salt flakes
  • freshly ground black pepper
  • 1 large red capsicum (pepper), seeded and thickly sliced
  • 1 large red onion, peeled and cut into wedges
  • 80 g ( oz) mix of rocket (arugula) and baby English spinach

For the Dressing

  • 2 tablespoons lemon juice
  • 60 ml (2 fl oz/¼ cup) extra virgin olive oil
  • 2 teaspoons dijon mustard
  • 2 tablespoons chopped oregano leaves
  • sea salt flakes
  • freshly ground black pepper

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.

Heat the oven to 220°C (425°F/Gas 7). In a baking tray, toss the potatoes, sweet potato and garlic with the olive oil. Season with salt and pepper and roast for 20 minutes. Add the capsicum and onion, shake to coat in the oil and return to the oven for 10 minutes, or until the vegetables are tender and charred at the edges. Transfer to a plate to cool. Meanwhile, whisk together the dressing ingredients.

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.