What The Dukkah? 5 Way's To Eat Dukkah
We can’t get enough of dukkah at GoodnessMe Box HQ. There’s so much you can do with this traditional Middle Eastern nut, seed and spice blend. Bonus that it’s nutritious too By Nutritionist and GoodnessMe Box Health Editor Melissa Fine.
1) Sprinkle it On Your Salad
Turn an everyday salad into a special one with the simple addition of dukkah, which will also bump up the good fats and protein content of your meal.
- 80g baby spinach or rocket leaves
- 1 telegraph cucumber, chopped
- 1 punnet cherry tomatoes, halved
- ½ small block goats cheese, crumbled
- 2 Tbsp extra virgin olive oil
Method | Serves 2-4 as a side salad
Combine and toss all the salad ingredients in a large bowl.
Dress with desired amount of olive oil followed by a liberal sprinkle of dukkah.
Delicious served with grilled chicken or white fish.
2) Add it to Your Eggs
Mix things up by swapping the salt and pepper on your scrambled eggs for a sprinkle of dukkah – this will give them a nice kick and some crunch.
Or for something a little fancier, try this Spinach and Dukkah Omelette from Table of Plenty…not just your average omelette!
- 2 eggs
- 2 Tbsp milk
- 1 cup baby spinach
- 3 tsp Table of Plenty Dukkah
- 1 Tbsp olive oil
- salt and pepper to taste
Method | Serves 1
Beat the eggs together with the milk and season with a little salt and pepper.
Heat the olive oil in a small frying pan until the oil begins to sizzle. Fry the dukkah in the oil for 30 seconds and then pour in the egg mixture.
Sprinkle the spinach across the mixture and reduce the heat on the pan.
Once the mixture has begun to set on the bottom, take a spatula and turn the omelette gently.
Allow the second side of the omelette to set - this will be very quick.
Fold the omelette in half and serve with hot buttered sourdough bread.
3) The Traditional Way
…with bread and good quality olive oil. This is an easy and impressive appetiser to serve if you’re having guests this summer.
Simply serve a board of crusty sourdough bread beside two pretty dipping bowls: one filled with good quality extra virgin olive oil, the other with dukkah. Dip the bread in the olive oil, followed by the dukkah.
The smooth, rich olive oil paired with the salty, nutty dukkah is a melt in your mouth combo that whets the appetite.
4) On Your Toast
Jazz up an everyday spread on toast with a generous sprinkle of dukkah. Apart from the traditional olive oil, here are some other toast (or salad) toppings that dukkah goes well with:
- Smashed avocado
- Cottage cheese
- Goats curd
- Canned salmon (try this with Table of Plenty’s Lemon & Herb Dukkah…yum!)
5) With Your Fish
Like in this mouth-watering recipe from Table of Plenty…thanks guys!
Dukkah Roasted Salmon with Smashed Potatoes
- 800g baby new potatoes
- 1 Tbsp fresh herbs, chopped
- 45g (1/3 cup) Table of Plenty dukkah
- 4 skinless salmon fillets
- olive oil
- 1 bunch English spinach, ends trimmed, washed, dried
Method | Serves 4
Preheat oven to 200°C.
Steam the potatoes for 5 minutes with skins on. Then place in a roasting pan. Use the back of a spoon to lightly crush the potatoes (just enough to break the skin and flatten slightly). Drizzle with olive oil and season with sea salt and the fresh herbs. Bake in oven for 30 minutes or until golden and crisp.
Meanwhile, place the dukkah on a plate. Add the salmon and press firmly to coat on both sides. Heat the oil in a large frying pan over medium heat. Add the salmon and cook for 2-3 minutes each side or until the flesh flakes easily when tested with a fork in the thickest part. Transfer to a plate and cover with foil to keep warm.
Add the spinach to the pan and cook, stirring, for 1 minute or until the spinach just wilts.
Divide the potatoes and spinach among serving plates. Top with the salmon and serve.
Table of Plenty Dukkah Box: Pistachio ~ Lemon & Herb ~ Macadamia. Find out more click here.
We can’t get enough of dukkah at GoodnessMe Box HQ. There’s so much you can do with this traditional Middle Eastern nut, seed and spice blend. Bonus that it’s nutritious too.