Dukkah Potato And Broccolini Salad Recipe

Cooking Directions

• STEP 1.Preheat the oven to 425���F.
• STEP 2.Cut the potatoes into bite-sized pieces and toss them with oil, salt, and pepper.
• STEP 3.Spread the potatoes on a baking sheet and roast them in the oven for about 30-40 minutes, or until golden and crispy.
• STEP 4.While the potatoes are roasting, blanch the broccolini in boiling salted water for about 2-3 minutes, then transfer them to an ice bath to stop the cooking process.
• STEP 5.In a dry skillet, toast the nuts and seeds for the dukkah over medium heat until fragrant and lightly browned.
• STEP 6.Transfer the toasted nuts and seeds to a food processor and pulse until coarsely ground.
• STEP 7.Add the spices, salt, and pepper to the food processor and pulse a few more times to combine.
• STEP 8.In a large bowl, combine the roasted potatoes, blanched broccolini, cherry tomatoes, and the dukkah spice blend.
• STEP 9.Toss the salad gently to coat everything with the spices.
• STEP 10.Serve the dukkah potato and broccolini salad at room temperature or chilled.

Cooking Tips

• Feel free to customize the dukkah spice blend by adding your favorite spices or adjusting the quantities to suit your taste.
• Make extra dukkah and store it in an airtight container for future use. It can be sprinkled on roasted vegetables, salads, or used as a seasoning for meats.
• If you don't have broccolini, you can use regular broccoli or any other green vegetable of your choice.

Storage and Serving

• Leftover salad can be stored in the refrigerator for up to 2 days.
• Bring the salad to room temperature before serving, or enjoy it chilled.
• Serve the dukkah potato and broccolini salad as a side dish with grilled meats or as a light lunch on its own.