Denise says:

  • 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
  • Dressing
  • 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
  1. Toast all the seeds and almonds together in a hot dry pan. Keep stirring until fragrant.
  2. Cool, then coarsely grind with the salt and pepper.
For the Salad
  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 40 minutes until soft and beginning to char.
  3. 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.
  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.