The advent of a new year brings in the possibility of change, renewal and hope. I’m not on a diet of any sort nor am I going vegan/vegetarian (and no I am not swooping my day job to become a philosopher) But I’m trying to incorporate more vegetables/plants in my lifestyle. I adore Egyptian dukkah, it has the perfect balance of spice and nuttiness to spruce up any one-pan roast, salad or roast vegetables.
I made Egyptian dukkah roasted cauliflower florets and chickpeas with a creamy avocado and yoghurt dressing, served with crunchy radishes, fragrant mint and sweet pomegranate rubies. The recipe is from Donna Hay.What I love about this dish is that it’s everything but boring, the roasted cauliflower florets, lends a nuttiness to the dish together with the crunchy chickpeas which takes the texture of the dish to another level. The creamy avocado and yoghurt dressing is the perfect addition to the dish, it adds freshness and texture too.
The carrots were roasted in the oven drizzled with locally sourced honey, cumin seeds, olive oil and of course the dukkah, next time I’ll add some orange zest and juice to the dish to give it that extra zest. I roasted the rainbow carrots for 20 minutes on 180 degrees C. Sprinkled with more dukkah and made a dressing of two tablespoons of Greek yoghurt, one tablespoon of tahini, one tablespoon of lemon juice, olive oil(about half a tablespoon) and salt to taste.
I drizzled this gorgeous dressing over the carrots to serve with a few pomegranate rubies and a few sprigs of mint to garnish. Inspired by the above roasted cauliflower and chickpeas recipe from Donna Hay, I developed the roasted carrot recipe with the same flavours in mind. There are so many other vegetables you could use and make it your own with your own twist. More importantly have fun!