Dukkah is a delicious and fragrant mix of toasted nuts, seeds, and spices that originated in ancient Egypt. This versatile blend adds warmth, crunch, and a touch of earthy flavour to dishes, making it an excellent choice for supporting our gut health.
Bonus: Thanks to its diverse plant ingredients, by adding Dukkah to your meals, you’ll be one step closer to reaching the goal of 30 different plants a week. Win-Win! https://www.resetwithrachel.co.uk/post/30-plants-a-week-challenge
It's super easy to make your own dukkah; head to the River Cottage website for a delicious and easy recipe. Or, if you're short on time, you can easily find pre-made versions in the supermarket, alongside the herbs and spices.
2 recipes I have been enjoying this month using this little gem:
Roasted Butternut Squash Hummus
This autumn-inspired hummus brings together creamy roasted butternut squash and the nutty crunch of Dukkah. It’s a nourishing, comforting snack for chilly days and makes an elegant starter for any dinner party. With its warm spices, it’s perfect for enjoying cosy autumn flavours at home.
Click here for full recipe: Butternut Squash Hummus with Dukkah
Beetroot Winter Salad
This vibrant salad celebrates beetroot’s earthy sweetness, which is great for digestion and helps support healthy blood flow, keeping your energy levels high through the festive season.
Topped with a sprinkle of Dukkah, this salad has a delicious mix of flavours and textures that makes it both easy to prepare and ideal for doubling up as a healthy, satisfying lunch the next day.
Click here for full recipe: Beetroot Winter Salad
Butternut Squash Hummus with Dukkah
6 servings
40 minutes
Ingredients:
1 butternut squash
3 garlic cloves
4 tbsp olive oil
2 tbsp tahini
1/2 tsp harissa
1 tsp cumin seeds
400g tin chickpeas, drained and rinsed
juice of half a lemon
To serve:
3 tbsp dukkah
small bunch of coriander or parsley
Directions:
Pre-heat oven to 160 degrees.
Peel and chop the butternut squash into large chunks, place in a roasting tray, toss in olive oil and add the unpeeled garlic cloves.
Roast covered until soft (about 30 – 40 minutes).
Once roasted, leave to cool, squeeze the garlic from its skins then blend all the ingredients until smooth, season with sea salt and ground black pepper.
Put the hummus in a serving dish and sprinkle the dukkah and chopped fresh herbs over the top. Serve with flatbreads, crackers or toasted pittas.
Beetroot Winter Salad
2 servings
40 minutes
Ingredients:
2-3 medium raw beetroots (or 250g ready cooked)
1 red onion, sliced
200g cooked puy lentils
2 tbsp olive oil
1tbsp balsamic vinegar
4 radishes, sliced
60g feta
1 small bunch of lambs lettuce
2 tbsp fresh mint, chopped
4 tsp dukkah
Directions:
Preheat the oven to 180C.
Cut the beetroot bulbs into large chunks, mix with 2 tbsp of olive oil and roast, covered for 1 hour, or until soft. Leave to cool and remove skins.
Heat 1 tbsp of oil in a saute pan and cooked the sliced onions until soft.
Mix the beetroot chunks with the lentils and red onion. Stir through 2tbsp olive oil and balsamic, season well.
Arrange the lambs lettuce on a plate and top with the beetroot. Finish with the radish, feta, mint and dukkuh.
Sprinkling some dukkah on your salad is a tasty way to boost the fibre variety on your plate and give your gut health a little love. Enjoy!
For more gut-friendly recipes, go to my recipe page here: https://www.resetwithrachel.co.uk/recipes-2
Have you heard of the 30 plants a week challenge? Read more here: https://www.resetwithrachel.co.uk/post/30-plants-a-week-challenge
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