Organic Food Delivery

 

Red Cabbage and Beetroot on Winter Salad with Hazelnut Dukkah

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 ‘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.

Ingredients

For the warm salad:

  • 1 small red cabbage
  • 4 medium beetroot
  • 1 red onion
  • The juice of half small lemon
  • 1 tbsp olive oil
  • Salt and pepper
  • Baby salad leaves, rocket or watercress

Dukkah:

  • 20g hazelnuts, chopped roughly
  • 2 tbsp sesame seeds
  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 1 tsp thyme leaves or dried thyme
  • 1 tsp paprika ½ tsp each of salt and pepper
organic dinner illustration

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