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.
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Roasted Vegetable Salad with Dukkah
- 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
- 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.