Dukkah Crusted Squash Wedges Recipes

DUKKAH-CRUSTED SQUASH WEDGES

Dukkah-crusted squash wedges image

Coat chunky wedges of squash in a crispy, spicy coating of hazelnuts, coriander seeds, sesame seeds and cumin and oven bake until tender

Provided by Katy Gilhooly

Time 45m

Number Of Ingredients 6

Ingredients

50g blanched hazelnuts
1 tbsp coriander seeds
2 tbsp sesame seeds
1 tbsp ground cumin
1 large butternut squash
1 tbsp olive oil

Steps:

Heat oven to 200C/180C fan/gas 6. Toast the hazelnuts in a frying pan over a medium heat until golden. Add the coriander and sesame seeds, and toast for 1 min more. Set aside and leave to cool, then add the ground cumin and bash together using a pestle and mortar.
Peel the butternut squash, remove the seeds and slice into wedges. Toss the wedges with the oil, then mix in the dukkah coating. Spread in a single layer on a baking tray and cook for 30-40 mins, turning halfway through, until tender.

Nutrition Facts : Calories 282 calories, Fat 14 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 15 grams sugar, Fiber 9 grams fiber, Protein 7 grams protein, Sodium 0.1 milligram of sodium

DUKKAH CRUSTED EGGS WITH FETTA

Dukkah Crusted Eggs With Fetta image

From Justine Schofield Everyday Gourmet and looked like a lovely fresh and light salad yet still very filling and full of flavour. The cooking time is for the eggs.

Provided by ImPat

Categories < 30 Mins

Time 30m

Yield 2 salads, 2 serving(s)

Number Of Ingredients 9

Ingredients

4 eggs
4 tablespoons dukkah
2 large tomatoes (ripe sliced thick)
1/2 avocado (cut into quarters)
4 slices prosciutto
mixed salad green
1 tablespoon balsamic vinegar
2 tablespoons olive oil
100 g feta cheese

Steps:

Place eggs in a pot of cold water and bring to the boil and cook the eggs for 8 minutes and once cooked cool the eggs in a bowl of iced water.
To easily remove the shell from the eggs peel under a running tap.
Scatter the dukkah on a plate and roll the eggs in the spice mixture until well coated (the eggs should be slightly damp from been peeled under the running water which should make it easier to coat them in the dukkah.
Arrange the tomatoes on each plate in the centre of the plate overlapping in a circle and then drape the prosciutto on top and add the wedges of avocado to this and carefully nest two eggs per person on each plate on top.
Mix the salad leaves with vinegar and olive oil and place to the side and finally crumble over the fetta cheese.

Nutrition Facts : Calories 514.5, Fat 41.4, SaturatedFat 13.6, Cholesterol 416.5, Sodium 714.8, Carbohydrate 15.5, Fiber 5.5, Sugar 8.7, Protein 22.3

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