Hands up if cooking is often a chore rather than a pleasure? Yep, me too! But the thing is I really like food, and it won’t magically appear unless I cook it. So I figure cooking is a necessary evil if you want to eat! With that in mind I am always looking for simple, easy mid-week recipes that don’t take long to prepare but are packed with flavour. Enter my secret weapon: Dukkah! This tasty collection of spices can elevate any meal. And what’s more, two out of my three kids like it, so I am calling that a WIN! I am going to show you 4 easy ways with Dukkah. These are my “go-to” dishes at the moment and I hope they will become yours too 🙂
1. Dinner: Dukkah crusted Salmon
- - 4 x skinless salmon fillets
- - 1/4 cup Dukkah (I use Table of Plenty's Pistachio)
- - Olive oil
- - Lemon Wedges to serve
- - Roasted Potatoes to serve
- Salad to serve
- 1. Sprinkle salmon fillets with the pistachio dukkah and press to coat.
- 2. Heat a large non-stick frying pan over medium-high heat and spray with oil.
- 3. Cook salmon for 2-3 minutes each side for medium or until cooked to your liking.
- 4. Serve the salmon with potatoes, a side salad and some lemon wedges.
- Salmon is quite a filling protein so you may wish to serve with just the salad, or a side of asparagus. My girls love baked potatoes so I often serve with roasted potatoes. In keeping with my "no fuss, minimal prep" philosophy, I don't bother peeling the spuds (who has time for that)? I roughly chop the potatoes, toss them in a roasting pan, drizzle with some olive oil, sprinkle with Maldon Salt and put in the oven for about 50 mins. Perfectly golden spuds every time.
2. Lunch: Smashed Avocado, Feta & Dukkah Toast
- - 2 thick slices sourdough or rye bread
- - 1/2 ripe avocado, roughly smashed
- - Marinated feta, crumbled
- - Squeeze of lemon juice
- - 2 tbs pistachio dukkah
- 1. Cut thick slices of your preferred choice of bread. Rye and Sourdough work particularly well.
- 2. Use a sandwich press (or toaster) to lightly toast
- 3. Top the toast with roughly chopped/smashed avocado
- 4. Sprinkle a generous serve of dukkah (your choice of favour)
- 5. Crumble marinated feta on top
- Finally squeeze some fresh lemon juice to serve.
- Lunch is ready!
- If you want to make this a more substantial lunch (or light dinner) you could also add some tinned chickpeas on top for extra crunch and protein.
3. Side: Almond and Pistachio Dukkah cous cous
- - 1 cup cous cous
- - 1 cup vegetable stock
- - 2 tbsp pistachio dukkah (or preferred choice)
- - 50g slivered almonds, toasted
- - 1 small red chilli (optional)
- - 1 tin chick peas, rinsed
- - Preserved lemon or lemon wedges to serve.
- 1. Place the cous cous in a large heatproof bowl. Bring stock to boil in a large saucepan over high heat or in a microwave safe jug.
- 2. Pour hot stock over couscous, add a dash of olive oil and use a fork to combine. Cover with cling wrap and set aside for 5 minutes or until the liquid is absorbed.
- 3. Add dukkah, almonds and chickpeas to cous cous. Use a fork to separate the grains.Use a fork to separate the grains.
- 4. Stir in mixed herbs and chilli if you are using.
- 5. Serve with preserved lemon, yoghurt or lemon wedges.
- To make this a more substantial meal for kids, serve with grilled meat like chicken schnitzel or lamb. I am vegetarian so I have a big serve and often incorporate roasted vegetables or serve with some boiled eggs for an extra protein boost.
4. Snack: Crusty Bread with Olive Oil and Dukkah
The easiest snack in the world, and one of the most tasty. Simply take a piece of pita bread, naan, or a crusty loaf, dip in a beautiful olive oil (lemon infused is lovely) and then coat your bread in the Dukkah mixture. Divine.
*This post was brought to you by Table of Plenty. Check out their website for more delicious recipes.