Dukkah Potato And Broccolini Salad Recipe

Recipe By Slurrp

This dukkah potato and broccolini salad is a flavorful and nutritious side dish that is perfect for summer picnics or barbecues. The potatoes are roasted until crispy and then tossed with blanched broccolini, cherry tomatoes, and a homemade dukkah spice blend. The dukkah, made with toasted nuts, seeds, and spices, adds a delicious crunch and depth of flavor to the salad. Serve it as a side dish or a light lunch.

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16minstotal
15minsPrep
1minsCook
16m.total
15m.Prep
1m.Cook
Dukkah Potato And Broccolini Salad
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Ingredients for Dukkah Potato And Broccolini Salad Recipe

  • 1/4 pound Baby Potatoes
  • 0.33 tablespoon Oil
  • as per your need Salt And Pepper
  • 0.17 bunch Broccolini
  • 0.17 cup Cherry Tomatoes, Halved
  • as required For The Dukkah Spice Blend
  • 1/25 cup Almonds
  • 1/25 cup Pistachios
  • 0.33 tablespoon Sesame Seeds
  • 0.17 tablespoon Coriander Seeds
  • 0.17 tablespoon Cumin Seeds
  • 0.08 teaspoon Salt
  • 1/25 teaspoon Black Pepper
  • 1/25 teaspoon Paprika
  • 1/25 teaspoon Ground Turmeric

Directions: 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.
Nutrition
value
282
calories per serving
15 g Fat20 g Protein13 g Carbs3 g FiberOther

Current Totals

  • Fat
    15g
  • Protein
    20g
  • Carbs
    13g
  • Fiber
    3g

MacroNutrients

  • Carbs
    13g
  • Protein
    20g
  • Fiber
    3g

Fats

  • Fat
    15g

Vitamins & Minerals

  • Calcium
    27mg
  • Iron
    2mg
  • Vitamin A
    175mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    27mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    29mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    39mg
  • Manganese
    < 1mg
  • Phosphorus
    51mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp