Dukkah Sweet Potato Salad Recipes
SPICED SWEET POTATO DAHL
A delicious thick Indian lentil soup, with delicate spices, sweet potato, and baby spinach. Delicious scooped up with naan breads!
Provided by Melanie Booth
Categories World Cuisine Recipes Asian Indian
Time 48m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil and butter in a large pot over medium heat. Add onion, dukkah, garam masala, and garlic; cook and stir until onion softens, about 5 minutes. Stir in sweet potatoes; cook until lightly browned, 3 to 5 minutes.
- Pour vegetable broth into the pot; stir in lentils and cilantro. Simmer, partially covered, until lentils are tender, 20 to 25 minutes. Add spinach; simmer until wilted, about 5 minutes more. Season dahl with black pepper.
Nutrition Facts : Calories 386.4 calories, Carbohydrate 66.2 g, Cholesterol 1.8 mg, Fat 8.4 g, Fiber 13.8 g, Protein 17 g, SaturatedFat 1.3 g, Sodium 567.5 mg, Sugar 11.1 g
DUKKAH ROASTED POTATOES
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
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
Categories Potato
Number Of Ingredients 15
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.
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Estimated Reading Time 4 mins
- Wash the sweet potatoes and then slice into discs about 1.5cm thick. Cook in the boiling water for about 15 minutes, or until fork tender but not falling apart. Strain from the water and allow to cool slightly.
- Arrange potato discs on a lined baking tray. Drizzle with olive oil and use your fingers to rub the olive oil over the potatoes a little. Then, take a fork and "smash" the sweet potatoes.
- Bake in the oven for 20-25 minutes, or until the sweet potatoes are starting to brown and crisp in places. About 5-10 minutes before the potatoes are done, carefully remove the tray from the oven, sprinkle over the dukkah and then return to the oven so the dukkah has time to toast as well.
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- Place parsley, mint and 1 tablespoon olive oil, Douglas Fir Vinegar, cherry tomatoes in a bowl, lemon juice and lemon zest
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- Cook the potatoes: Bring a large saucepan of water to a boil. Add the salt and quartered potatoes. Reduce the heat and gently boil the potatoes until they yield easily when a knife is inserted through their centers, 15 to 20 minutes.
- While the potatoes are cooking, make the dressing: In a large bowl, combine the mayo, vinegar, relish, mustard, lemon juice, salt, black pepper, sugar, chile flakes and cayenne and whisk until incorporated. Stir in the celery and red onion, then taste and adjust the seasoning if needed.
- Make the salad: Once the potatoes are tender, drain them and add them while hot to the bowl with the dressing. Use a large spoon to break up the potatoes to really get the dressing onto every surface while the potatoes are hot.
- Chop the eggs to your liking or press them through a sieve to break them up into fine bits. Fold the eggs into the salad and transfer to a serving bowl. Sprinkle the Rib Rub and scallions over the salad to serve.
DUKKAH RECIPE - TASTEBOTANICAL - NUT AND SPICE MIX
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Estimated Reading Time 5 mins
- Put the walnuts, almonds and hazelnuts in a large frying pan. Heat gently for around five minutes, stirring regularly, until the nuts are starting to go brown.
- Add the coriander seeds, fennel seeds and sesame seeds to the pan and continue to heat gently until the seeds are also starting to brown.
- Remove the mixture of toasted nuts and seeds from the pan and roughly chop using a food processor. Do not over-process as you want a rough mixture rather than a fine powder. Put the processed mixture into a large bowl.
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Estimated Reading Time 6 mins
- Preheat oven to 400° F. Cut a piece off the long side of each potato so they will stand up without tipping over. Place between 2 parallel chopsticks. Slice about 1/8-inch thick, using the chopsticks to keep from cutting all the way through the bottom of the potatoes. Place on a baking sheet lined with parchment paper. Drizzle olive oil in between the potato slices.
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Estimated Reading Time 5 mins
- Bring a pot of water to boil. Halve the potatoes and boil until fork-tender - this took 15 minutes for mine, but depends on the size of your potatoes.
- Meanwhile, heat a medium pan with a tablespoon of olive oil. Add the asparagus/beans and a generous grind of salt and pepper. Sautee over a medium-high heat until crisp-tender and charred lightly in spots - about 5 minutes, depending on asparagus thickness.
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Estimated Reading Time 4 mins
- Preheat oven to 200C (convention)/180C (fan-forced/convection). Line a rimmed baking sheet with baking paper.
- Place all ingredients for the sweet potato in a medium bowl and toss to coat evenly. Spread sweet potato on the prepared sheet and roast in the oven for 20-25 minutes until starting to turn golden. Remove from the oven and set aside.
- Heat 2 tablespoons oil in a medium wok or frying pan. Add the onion and sauté for a few minutes. Reduce heat and cook until onions are caramelized. Add the chickpeas, harissa and lemon juice. Mix well and cook for a couple of minutes until coated and heated thoroughly. Remove from heat and stir through the sweet potato, parsley and coriander. Check for seasoning and adjust with sea salt flakes and freshly ground black pepper.
- Arrange spinach leaves in serving bowls, top with the warm sweet potato and chickpea salad. Garnish with almonds and serve with lemon wedges.
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Estimated Reading Time 4 mins
- Pre-heat oven to 200C (180C fan forced). Mix all ingredients for cauliflower in a large bowl. Spread in a roasting pan lined with baking paper. Roast for approximately 40 minutes until starting to crisp and brown. Remove from oven, place in a bowl and cool.
- Put all ingredients for the dressing in a mason jar. Shake until combined. Refrigerate until ready to use.
- Place all ingredients for the hummus in the bowl of a small food processor and process until smooth. Refrigerate until ready to serve.
- Pre-heat oven to 170C (150C fan forced). Mix all ingredients for nuts in a small bowl. Spread on roasting pan lined with baking paper. Roast for 8 minutes until toasted and starting to turn a shade darker. Remove from oven. Cool. Crush coarsely.
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