Red Cabbage and Beetroot on Winter Salad with Hazelnut Dukkah
- By Jo Ingleby Jo Ingleby
This vibrant coloured salad is best served warm but is also good the next day.
Dukkah is a mixture of spices, nuts and seeds that is popular in Egypt.
You can make double the Dukkah recipe and save half in a jar for later use.
Heat the oven to 180c gas mark 4
Cut the cabbage in half, remove the white core and then cut the rest into 1cm slices. Chop the beetroot in half and then into 8 wedges. Cut the red onion in half, remove the skin and cut into thin wedges. Place the cabbage, onion and beetroot in a large roasting dish with the olive oil, lemon juice and salt and pepper and roast for 30-40 minutes, stirring halfway through, until the beetroot is tender.
While the vegetables are cooking you can make the Dukkah. Heat a frying pan and add the coriander seeds. Move them around for 30 seconds then add the cumin, sesame and hazelnuts. Dry-fry the spices and nuts for a minute or two until they smell fragrant and the cumin starts to â€˜pop'. Grind the spices and nuts with the thyme, paprika and salt and pepper in a pestle and mortar or small food processor. Sprinkle the Dukkah over the roasted vegetables and give them a toss so they are well coated. Place the salad leaves on a large serving dish and arrange the roasted red cabbage and beetroot on top.