Best Dukkah Sweet Potato Salad Recipes

DUKKAH

Dukkah image

Serve this nutty spice mix with toasted pitta and olive oil or use in a dish to add some Egyptian spice

Provided by Good Food team

Time 20m

Number Of Ingredients 5

Ingredients

50g blanched hazelnuts
1 tbsp cumin seeds
1 tbsp fennel seeds
1 tbsp coriander seeds
2 tbsp sesame seeds

Steps:

Heat oven to 180C/160C fan/gas 4. Mix everything together in a bowl then spread over a baking tray and cook for 8-10 mins until the dukkah looks toasted.
Tip into a food processor and pulse a few times just until the nuts are chopped not smooth.

Nutrition Facts : Calories 87 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 0.5 grams carbohydrates, Sugar 0.4 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein

DUKKAH ROASTED POTATOES

Dukkah Roasted Potatoes image

Dukkah is an Egyptian seasoning made with nuts, seeds, and spices, traditionally used as a dip for bread, along with olive oil. You should see what it does to roasted potatoes! Everyone has their favorite variation of dukkah. Many dukkah recipes are available online or look in ethnic markets or the international section of your grocery store. You may need to adjust the salt, depending on the saltiness of the dukkah you use.

Provided by France C

Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes

Time 1h5m

Yield 6

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
2 tablespoons lemon juice
¼ teaspoon salt
¼ teaspoon pepper
2 pounds red potatoes, cut into 2-inch cubes
6 large cloves garlic, peeled and smashed
3 tablespoons butter, melted
3 tablespoons dukkah (such as Manitou Trading Company®)
salt to taste
2 tablespoons chopped fresh parsley

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Whisk together olive oil, lemon juice, salt, and pepper in a small bowl.
Place potatoes and garlic cloves in a 11x13-inch baking dish. Drizzle with olive oil mixture and toss to coat.
Bake in the preheated oven for 40 minutes, stirring potatoes every 10 to 15 minutes.
In a small bowl, mix butter and dukkah. Brush over potatoes, then return to the oven for an additional 10-15 minutes, or until potatoes are soft and golden. Sprinkle with salt and garnish with parsley.

Nutrition Facts : Calories 209.1 calories, Carbohydrate 27.3 g, Cholesterol 15.3 mg, Fat 12.5 g, Fiber 3.3 g, Protein 3.8 g, SaturatedFat 4.6 g, Sodium 196.9 mg, Sugar 1.7 g

DUKKAH SWEET POTATO SALAD

Dukkah Sweet Potato Salad image

Categories Potato

Number Of Ingredients 15

Ingredients

1 piece medium sized sweet potato, peeled and cut into wedges
2 pieces small red onions, peeled and cut into wedges
6 tablespoons EVOO divided
2 tablespoons dukkah spice
1 tablespoon salt, plus extra to taste
5 pinches pepper to taste
1/4 cup labneh
1 cup cooked quinoa, cooled to room temp (cooked in a a tiny bit of chicken stock)
3 tablespoons lemon juice
1 piece lemon, zest only
1 teaspoon chopped parsley
1 teaspoon chopped mint
1/2 cup cherry tomatoes, halved
1 1/2 to 2cups cups baby greens
1/4 cup Macedonian style feta (can sub with regular feta) broken into chunks

Steps:

Preheat oven to375 degrees
In a large bowl, toss together sweet potatoes, onions, 3 tbsp olive oil and sukkah spice. Transfer to parchment lined baking tray and bake for about 30 minutes, or until tender and golden brown, turning halfway through.
Spread labneh on a serving plate. Arrange sweet potatoes and onions on top (can be hot or at room temp).
In a large bowl whisk together remaining 3 tbsp olive oil, lemon juice, lemon zest and herbs. Toss dressing together with baby tomatoes and greens.
Arrange tomatoes, greens and feta on top of sweet potatoes and onion layer and then drizzle with remaining dressing.