roast vegetable salad

WITH DUKKAH

Dukkah is a fragrant and spicy Middle Eastern condiment traditionally eaten with bread and good olive oil. This makes more dukkah than you need for the salad but it stores well in an airtight container for a couple of weeks.

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SERVES: 4

PREPARATION: 30 minutes

COOKING: 45 minutes

FOR THE DUKKAH

30 g (1 oz) almonds or hazelnuts

30 g (1 oz) shelled pistachio nuts

4 tablespoons sesame seeds

2 tablespoons coriander seeds

2 tablespoons cumin seeds

1 teaspoon fennel seeds

1 teaspoon black peppercorns

2 teaspoons dried thyme

1 teaspoon sweet paprika

1 teaspoon fine sea salt

FOR THE SALAD

500 g (1 lb 2 oz) new potatoes, halved

500 g (1 lb 2 oz) sweet potato, peeled, cut into 4 cm (1½ inch) pieces

4 garlic cloves

2 tablespoons olive oil

sea salt flakes

freshly ground black pepper

1 large red capsicum (pepper), seeded and thickly sliced

1 large red onion, peeled and cut into wedges

80 g (2¾ oz) mix of rocket (arugula) and baby English spinach

FOR THE DRESSING

2 tablespoons lemon juice

60 ml (2 fl oz/¼ cup) extra virgin olive oil

2 teaspoons dijon mustard

2 tablespoons chopped oregano leaves

sea salt flakes

freshly ground black pepper

To make the dukkah, toast the nuts in a dry frying pan. Tip into a food processor and return the pan to the heat. Add the remaining dukkah ingredients to the pan except the thyme, paprika and salt. Toast as for the nuts, then transfer to the food processor. Add the thyme, paprika and salt and blitz. Don’t overwork or the mixture will turn to a paste. Set aside.

Heat the oven to 220°C (425°F/Gas 7). In a baking tray, toss the potatoes, sweet potato and garlic with the olive oil. Season with salt and pepper and roast for 20 minutes. Add the capsicum and onion, shake to coat in the oil and return to the oven for 10 minutes, or until the vegetables are tender and charred at the edges. Transfer to a plate to cool. Meanwhile, whisk together the dressing ingredients.

On a serving plate, combine the vegetables, rocket and spinach. Toss with enough dressing to coat. Sprinkle with some of the dukkah and serve while the vegetables are warm. Serve more dukkah alongside.