10 November, 2010

Dukkah Spiced Pumpkin Salad

Miracles happen, otherwise I have no explanation for this: How can it be that I only heard of Dukkah (an Egyptian spice mix) a few days back, when I have been living in the Middle East for more than 6 years?

Dukkah is a combination of spices and finely chopped nuts. Traditionally it is served as a dip for bread or vegetables with a little oil. There are many recipes of dukkah out there, including a wide variety of spices and nuts.

As days become cooler, I went for a hot spicy version, and used it to spice up a pumpkin salad. The combination is heavenly: sweet oven-roasted pumpkin and crunchy green beans tossed in a chili-hot dukkah spice mix and rounded up with some crumbly goat cheese. I am buying pumpkins and green beans by the kilo these days, as I can't get enough of this salad. Serve over some brown rice, couscous, or bulgur and you'll have a full meal.
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DUKKAH SPICED PUMPKIN SALAD


2 cups cubed pumpkin or butternut squash
1 teaspoon olive oil
1/2 teaspoon salt

2 cups green beans, trimmed and cut in halves
3 spring onions, chopped
1/4 cup crumbly goat cheese
salt and pepper to taste

Dukkah
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 1/2 teaspoons cinnamon
1/2 teaspoon ground chili powder
3 tablespoons chopped almonds
3 tablespoons chopped walnuts
3 tablespoons chopped hazelnuts

Serves 2 to 4
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Preheat oven to 200C(375F).
Place cubed pumpkin on a baking sheet. Drizzle with olive oil and season with salt. Toss the pumpkin so it is evenly coated and lay it out in one layer. Bake for 20 minutes or until cooked. Turn over half way through.

Meanwhile, prepare the Dukkah. Toast the chopped nuts in a dry pan over medium heat for about 3-5 minutes or until fragrant. Set aside. Now toast the coriander and cumin seeds in a dry pan for 3-5 minutes, or until brown and fragrant.
Blend the toasted seeds, cinnamon, chili, salt and pepper in a blender. In a small bowl, mix the ground ingredients with the toasted chopped nuts.

Steam or boil the beans for about 3-5 minutes, until cooked.  Put into ice water straight afterward to retain the green color and stop the cooking process. Drain.

In a large bowl, combine the oven roasted pumpkin with the green beans. Toss with 1-2 tablespoons of dukkah. Sprinkle with chopped spring onions and goat cheese. Season to taste. Serve warm or at room temperature.

6 comments:

  1. I love dukkah. It's so delicious, and speaking of delicious, your salad looks fantastic.

    I’d love for you to submit one of your beautiful photos, and a link to your post, to my vegetarian photo gallery showcasing the best vegetarian dishes and recipes on the web.

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  2. I really really love this idea! :)

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  3. The vibrancy of the colors are stunning. I can't wait to try this.

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  4. That's funny you havn't heard of it, but I sure thank you for sharing it sounds so wonderful! My kind of salad for sure!
    I love the toasted-ness and crispness and spiciness! Mmmmmm!

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  5. I am absolutely making this soon. I have several pumpkins in my home waiting for recipes- looks amazing!

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  6. Oh my...I love the flavor combo of this. I must print this one out!

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