Roasted Vegetable Salad with Dukkah

This roasted winter vegetable salad with dukkah made good use of the leftover vegetables from the previous night’s dinner. I love the crunch of the toasted buckwheat, and the tang of the preserved lemon. The salad can be thrown together quickly, and it looks really pretty with the crimson pomegranate arils, the bright green baby spinach and the creamy white goat’s cheese. The flavours are quite strong, so it really doesn’t need much of a dressing other than a little lemon juice and a drizzle of olive oil. If you don’t have buckwheat, substitute with toasted walnuts or hazelnuts. Mint or rocket leaves are also a good alternative for the baby spinach.

Don’t worry if you can’t get preserved lemon. Just use the zest of a lemon instead. The preserved lemon does deliver quite a punch, so if you’re not using it, you may wish to add a bit more lemon juice, olive oil and seasoning.

Best wishes,

Amanda
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Print Recipe

Roasted Vegetable Salad with Dukkah

Prep Time5 minutes mins

Course: Side Dish

Cuisine: Mediterranean

Keyword: quick

Servings: 4 people

Ingredients

• 2 cups cold roasted cauliflower, parsnips and carrots warm or room temperature
• 1 cup baby spinach leaves, washed substitute with rocket or mint leaves
• 1/4 cup pomegranate arils
• 1/4 cup toasted buckwheat substitute with toasted hazelnuts or walnuts
• 1/4 cup goat's cheese
• 2 tbsp dukkah
• 1/2 preserved lemon, flesh discarded, rind finely diced substitute with the zest of one lemon
• flaked sea salt and freshly gound black pepper
• lemon juice, to serve
• olive oil, to serve

Instructions

• Toast the buckwheat (or the nuts) in a dry frypan until aromatic.
• Toss all the ingredients together in a shallow dish.
• Squeeze a little lemon juice and drizzle a little olive oil over the top.
• Season to taste.

Notes

If you're roasting the vegetables specifically for this dish, simply cut up one carrot, one parsnip and 1/4 cauliflower into florets. You can add the dukkah at this stage if you like. Toss all together with a little olive oil and roast at 220°C (200°C fan-forced) for 30 to 40 minutes until caramelised around the edges. Set aside to cool a little before making the salad, or refrigerate until ready to use (up to 3 days).

Dukkah is available in delicatessens and specialty grocers, or online from https://www.herbies.com.au

Preserved lemon is available in supermarkets and specialty grocers.