RECIPES

North African inspired salad with cauliflower, quinoa and hazelnut Dukkah

Dukkah is an aromatic Egyptian condiment or spice blend that adds a delightful crunch and depth of flavor to dishes. It is typically made by combining toasted nuts, such as hazelnuts or almonds, with seeds like sesame, coriander, and cumin. The mixture is then ground into a coarse powder. Dukkah can be used as a seasoning or a topping, adding a nutty, savory, and slightly spicy profile to various dishes. It is often enjoyed with bread dipped in olive oil, sprinkled over salads, roasted vegetables, or used as a coating for meats or fish.

Preparation time

Temps de preparació

Dificultat

Difficulty

Ingredients

  • Honey
  • Hazelnuts (Nuts)
  • Lemon
  • Quinoa
  • Garlic powder (Garlic)
  • Cauliflower
  • Rice vinegar
  • Kalamata Olives
  • Sesame toasted (Sesame)
  • Spice mix
  • Chickpeas
  • Parsley

Necessary utensils

  • Cutting board
  • Knife
  • Frying pan
  • Pot
  • Oven tray
  • Grater

Nutritional information (every 100 grams)

Calories92,83 Kcal
Fat3,40 g
of which saturated fat0,30 g
Carbohydrates12,2 g
of which sugar2,61 g
Proteins3,89 g
Salt0,49 g

Preparation time

Difficulty

Ingredients

  • Honey
  • Hazelnuts (Nuts)
  • Lemon
  • Quinoa
  • Garlic powder (Garlic)
  • Cauliflower
  • Rice vinegar
  • Kalamata Olives
  • Sesame toasted (Sesame)
  • Spice mix
  • Chickpeas
  • Parsley

Necessary utensils

  • Cutting board
  • Knife
  • Frying pan
  • Pot
  • Oven tray
  • Grater

Nutritional information (every 100 grams)

Calories92,83 Kcal
Fat3,40 g
of which saturated fat0,30 g
Carbohydrates12,2 g
of which sugar2,61 g
Proteins3,89 g
Salt0,49 g

Cooking step by step

Cooking
step by step

The cauliflower:

Preheat oven to 225°C, with heat above and below.

Slice cauliflower and spread it on a baking tray (with parchment paper if you have).
Mix spice blend (NOT dukkah mix) with a dash of oil and coat the cauliflower on all sides.

El coliflor Ensalada africana de coliflor

To the oven:

Bake cauliflower for 20 minutes. After 10 minutes, flip it.
Open the oven every 5 minutes to release steam. This ensures the cauliflower becomes crispier.
Once ready and golden, remove from the oven.

The quinoa:

Place 2 parts water to 1 part quinoa in a pot. Season with salt and pepper and boil covered over low heat for about 12-15 min, until all water is absorbed.
Set aside, still covered, in the same pot.

The chickpeas:

Rinse and drain chickpeas.
Heat a dash of oil in a frying pan and sauté chickpeas until golden, about 5 min. (It’s normal for some to “pop”.)

Dukkah and dressing:

The Dukkah:
Finely chop hazelnuts. You can use a cutting board and knife or a food processor if you have one.
Mix the chopped hazelnuts with the Dukkah mixture.
The dressing:
Prepare a dressing with rice vinegar, honey, and a dash of oil.

The salad:

Chop parsley and grate lemon zest. (You can later use the leftover lemon to squeeze into water for lemonade.)
Divide quinoa among plates, then add chickpeas, olives (they have pits!), and cauliflower. Finish with a sprinkle of parsley, lemon zest, dressing, and dukkah.
Season with salt and pepper to taste.

La ensalada Africana de coliflor

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