Every Egyptian household has their own special recipe, but one thing remains the same for every dukkah version: It’s simply delicious, Chef! This spice & nut mixture will infuse a lovely smokiness into oven-roasted butternut & silky onion. Tossed with fresh greens, tangy tomato, cooling mint & crispy lentils, this satisfying salad is served with a creamy & nutty hummus dressing and homemade pita triangles.
Dukkah & Butternut Salad
Dukkah & Butternut Salad
with toasted pita & a creamy hummus dressing
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Almonds
- Baby Tomatoes
- ButtaNutt Macadamia Nut Yoghurt
- Butternut
- Fresh Mint
- Old Stone Mill Dukkah Spice
- Onion
- Pita Bread/s
- Pita Breads
- Red Pepper Hummus
- Salad Leaves
- Tinned Lentils
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (Salt & Pepper)
- Water
DUKKAH Butternut
Preheat the oven to 200°C. Spread the Butternut and the onion on a roasting tray. Coat with the dukkah, a drizzle of oil, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
MIX IT
In a bowl, combine the yoghurt and the hummus. Season and set aside.
LENTIL LOVIN’
Place the lentils on a separate roasting tray. Coat in oil and season. When the roast has 12-15 minutes remaining, give the veg tray a shift and pop the lentil tray into the oven for the remaining time until golden and crispy.
PITA PARTY
Place a pan over medium heat. When hot, toast the Almonds until golden (shifting occationally), 2-4 minutes. Remove the almonds from the pan and return the pan to medium heat. Toast the pita/s until heated through, 30-60 seconds per side. Alternatively, place it on a plate and heat up in the microwave, 30-60 seconds. Cut into quarters and set aside.
GRAB THE PLATES
Plate up the salad leaves, tossing through the dukkah roasted veg, Almonds, baby tomatoes and mint. Drizzle over some olive oil and dollops of the creamy hummus dressing. Side your salad with the crispy pita triangles. Dig in, Chef!
DUKKAH Butternut
Preheat the oven to 200°C. Spread the Butternut and the onion on a roasting tray. Coat with the dukkah, a drizzle of oil, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
MIX IT
In a bowl, combine the yoghurt and the hummus. Season and set aside.
LENTIL LOVIN’
Place the lentils on a separate roasting tray. Coat in oil and season. When the roast has 12-15 minutes remaining, give the veg tray a shift and pop the lentil tray into the oven for the remaining time until golden and crispy.
PITA PARTY
Place a pan over medium heat. When hot, toast the Almonds until golden (shifting occationally), 2-4 minutes. Remove the almonds from the pan and return the pan to medium heat. Toast the pita/s until heated through, 30-60 seconds per side. Alternatively, place it on a plate and heat up in the microwave, 30-60 seconds. Cut into quarters and set aside.
GRAB THE PLATES
Plate up the salad leaves, tossing through the dukkah roasted veg, Almonds, baby tomatoes and mint. Drizzle over some olive oil and dollops of the creamy hummus dressing. Side your salad with the crispy pita triangles. Dig in, Chef!
DUKKAH Butternut
Preheat the oven to 200°C. Spread the Butternut and the onion on a roasting tray. Coat with the dukkah, a drizzle of oil, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
MIX IT
In a bowl, combine the yoghurt and the hummus. Season and set aside.
LENTIL LOVIN’
Place the lentils on a separate roasting tray. Coat in oil and season. When the roast has 12-15 minutes remaining, give the veg tray a shift and pop the lentil tray into the oven for the remaining time until golden and crispy.
PITA PARTY
Place a pan over medium heat. When hot, toast the Almonds until golden (shifting occationally), 2-4 minutes. Remove the almonds from the pan and return the pan to medium heat. Toast the pitas until heated through, 30-60 seconds per side. Alternatively, place it on a plate and heat up in the microwave, 30-60 seconds. Cut into quarters and set aside.
GRAB THE PLATES
Plate up the salad leaves, tossing through the dukkah roasted veg, Almonds, baby tomatoes and mint. Drizzle over some olive oil and dollops of the creamy hummus dressing. Side your salad with the crispy pita triangles. Dig in, Chef!
DUKKAH Butternut
Preheat the oven to 200°C. Spread the Butternut and the onion on a roasting tray. Coat with the dukkah, a drizzle of oil, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
MIX IT
In a bowl, combine the yoghurt and the hummus. Season and set aside.
LENTIL LOVIN’
Place the lentils on a separate roasting tray. Coat in oil and season. When the roast has 12-15 minutes remaining, give the veg tray a shift and pop the lentil tray into the oven for the remaining time until golden and crispy.
PITA PARTY
Place a pan over medium heat. When hot, toast the Almonds until golden (shifting occationally), 2-4 minutes. Remove the almonds from the pan and return the pan to medium heat. Toast the pitas until heated through, 30-60 seconds per side. Alternatively, place it on a plate and heat up in the microwave, 30-60 seconds. Cut into quarters and set aside.
GRAB THE PLATES
Plate up the salad leaves, tossing through the dukkah roasted veg, Almonds, baby tomatoes and mint. Drizzle over some olive oil and dollops of the creamy hummus dressing. Side your salad with the crispy pita triangles. Dig in, Chef!
Frequently Asked Questions
What is the preparation time for Dukkah & Butternut Salad?
The preparation time for Dukkah & Butternut Salad with toasted pita & a creamy hummus dressing is between 20 and 35 minutes.
What is the total time required to make Dukkah & Butternut Salad with toasted pita & a creamy hummus dressing?
The total time required to make Dukkah & Butternut Salad with toasted pita & a creamy hummus dressing is between 35 and 50 minutes.
How many servings does Dukkah & Butternut Salad provide?
4 servings
What are the main ingredients in Dukkah & Butternut Salad?
Almonds, Baby Tomatoes, ButtaNutt Macadamia Nut Yoghurt, Butternut, Fresh Mint, Old Stone Mill Dukkah Spice, Onion, Pita Bread/s, Pita Breads, Red Pepper Hummus, Salad Leaves, Tinned Lentils
What is the nutritional information of Dukkah & Butternut Salad?
Calories: 786, Carbs: 125 grams, Fat: grams, Protein: 29.9 grams, Sugar: 17.5 grams, Salt: 789 grams
How do I prepare Dukkah & Butternut Salad?
MIX IT: In a bowl, combine the yoghurt and the hummus. Season and set aside. DUKKAH BUTTERNUT: Preheat the oven to 200°C. Spread the butternut and the onion on a roasting tray. Coat with the dukkah, a drizzle of oil, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). GRAB THE PLATES: Plate up the salad leaves, tossing through the dukkah roasted veg, almonds, baby tomatoes and mint. Drizzle over some olive oil and dollops of the creamy hummus dressing. Side your salad with the crispy pita triangles. Dig in, Chef! PITA PARTY: Place a pan over medium heat. When hot, toast the almonds until golden (shifting occationally), 2-4 minutes. Remove the almonds from the pan and return the pan to medium heat. Toast the pita/s until heated through, 30-60 seconds per side. Alternatively, place it on a plate and heat up in the microwave, 30-60 seconds. Cut into quarters and set aside. LENTIL LOVIN’: Place the lentils on a separate roasting tray. Coat in oil and season. When the roast has 12-15 minutes remaining, give the veg tray a shift and pop the lentil tray into the oven for the remaining time until golden and crispy.
What should be prepared from my kitchen to make Dukkah & Butternut Salad?
Almonds, Baby Tomatoes, ButtaNutt Macadamia Nut Yoghurt, Butternut, Fresh Mint, Old Stone Mill Dukkah Spice, Onion, Pita Bread/s, Pita Breads, Red Pepper Hummus, Salad Leaves, Tinned Lentils
How many calories does Dukkah & Butternut Salad have?
786 calories
How much fat content does Dukkah & Butternut Salad have?
grams
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