Egyptian Dukka Roasted Root salad

Denise says:

This is a delicious Middle Eastern bread salad using winter vegetables, flavoured with sumac, and Dukkah. Dukkah is an Egyptian spice like za’atar is put onto everything from hummus to pitta bread. It is available in the supermarkets but if you want to make your own or cant find it, I have added my recipe below. As it uses all the beautiful root vegetables it makes a perfect salad for sharing in your Succah!

Preparation Time: 25 minutes

Cooking Time: 60 minutes

Serves: 6


  • 2 turnips – peeled and cut into wedges
  • 4 parsnips – scrubbed and cut into quarters
  • 1 swede – peeled and cut into wedges
  • 6 baby carrots – scrubbed with stalk on
  • 200g butternut squash – peeled and cut into wedges
  • 2 tablespoons dukkah plus extra for sprinkling
  • 4 tablespoons olive oil
  • 3 pitta breads
  • 1 tablespoon sumac
  • 30g fresh parsley leaves
  • 10g fresh mint leaves
  • 1 red chilli – thinly sliced and deseeded if you don’t like it too hot
  • 100g pomegranate seeds


  • 100ml tahini
  • 100m natural yoghurt/ soya natural yoghurt
  • Juice of 1 lemon

Dukkah Recipe:

  • 100g sesame seeds
  • 100g blanched almonds
  • 50g coriander seeds
  • 10g cumin seeds
  • 1 teaspoon sea salt
  • ½ teaspoon pepper


To make the Dukkah, toast all the seeds and almonds together by placing on an oven tray. Roast in the oven for about 10 minutes at 200C/400 F/Gas mark 6.

Cool, then coarsely grind in the food processor. Remove and set aside. 

  1. Heat oven to 200C/180C fan/gas 6.
  2. Toss the root veg in the dukkah and 2 tablespoons oil and season well. Divide between two baking trays and roast for 1 hour until soft and beginning to char.
  3. Meanwhile, tear the pittas into pieces and coat in sumac, the remaining oil, and some seasoning. Put on a baking tray, roast for 10 minutes until golden and crisp, then set aside.
  4. For the dressing mix all the ingredients together.
  5. Assemble the roasted veg on a sharing platter with the herbs and pitta, then scatter over the chilli and pomegranate seeds.
  6. Drizzle over some of the dressing, and serve the remainder on the side.