- This is a delicious Middle Eastern bread salad using winter vegetables, flavoured with sumac, and dukka which is an Egyptian spice.
- It is available in the supermarkets but if you want to make your own or cant find it, I have added my recipe below.
- Preparation Time: 25 minutes
- Cooking Time: 1 hour
- Serves: 6 people
- 2 turnips – peeled and cut into wedges
- 4 parsnips – scrubbed and cut into quarters
- 1 swede – peeled and cut into wedges
- 2 tablespoons dukkah plus extra for sprinkling
- 4 tablespoons olive oil
- 3 pita 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
For the Dukka
For the Salad
- Toast all the seeds and almonds together in a hot dry pan. Keep stirring until fragrant.
- Cool, then coarsely grind with the salt and pepper.
- Heat oven to 200C/180C fan/gas 6.
- Toss the root veg in the dukkah and 2 tablespoons oil and season well. Divide between two baking trays and roast for 40 minutes until soft and beginning to char.
- Meanwhile, tear the pitas into pieces and coat in sumac, the remaining oil, and some seasoning. Put on a baking tray, roast for 10 mins until golden and crisp, then set aside.
- For the dressing mix all the ingredients together.
- Assemble the roasted veg on a sharing platter with the herbs and pitta, then scatter over the chilli and pomegranate seeds.
- Drizzle over some of the dressing, and serve the remainder on the side.
Tagged in: Almonds
, Main course
, Pita bread
, seasme seeds
, Side dish