Roasted Tomatoes And Lentils With Dukkah Crumbled Eggs Recipes

ROASTED TOMATOES AND LENTILS WITH DUKKAH-CRUMBLED EGGS

Steps:

• To make dukkah, put hazelnuts in a dry skillet and toast over high heat until nuts smell roasted. Do not go too far, as they burn easily. Transfer to a plate to cool slightly, then crush in a mortar to a coarsely ground mixture. Put sesame and nigella seeds in dry skillet and toast until golden brown. Follow with sunflower seeds. Coarsely crush all toasted seeds and add to nuts. Toast coriander seeds until fragrant and coarsely grind. Repeat with peppercorns and cumin seeds. Combine nuts, seeds and toasted spices with the paprika and sea salt. Store in airtight container until needed. Alternatively, place all toasted spices and seeds together in a food processor and pulse until finely ground. Add nuts at end and pulse until they are coarsely ground.
• For tomatoes, heat oven to 375 degrees. Lay tomatoes on single layer in roasting pan. Mix olive oil and harissa together and toss with tomatoes to coat, ending cut-side up; sprinkle with sugar and season with salt and pepper. Roast for 45 minutes to 1 hour, or until caramelized in parts and slightly shrunken.
• Meanwhile, cook lentils. Heat oil in saucepan and gently sauté onion, celery and garlic until soft but not browned. Add lentils and stir. Add thyme and bay leaf. Pour in 3 cups of water, bring to a boil, reduce heat and simmer, uncovered, until lentils are just tender, about 15 to 25 minutes. When cooked, lentils should absorb all liquid (drain any excess liquid if they haven't, or add a little more water if they dry out while cooking). Remove thyme and bay leaf. Add lemon juice, vinegar, olive oil and cilantro. Taste for seasoning.
• Cook the eggs in boiling water for 6 minutes. They should still be a little runny in the middle. Rinse in cold water and once cool enough to handle, quickly peel. Roll lightly in dukkah and set each on top of a serving of lentils and tomatoes. Break the egg in half to see yolk (optional) and sprinkle more dukkah on top. Serve immediately.

BAKED TOMATOES WITH FETA & DUKKAH

Steps:

• First, make the dukkah, stir the ingredients together and set aside. For the flatbreads, stir the flour, yeast, sugar and salt together in a large bowl. Add 300ml lukewarm water and mix to form a soft, sticky dough. Tip the dough onto a lightly floured work surface and knead for 5 mins until the dough is smooth. Return the dough to the bowl, cover and leave in a warm place to prove until doubled in size, about 1 hr.
• Heat the oven to 220C/200C fan/gas 7. Tip the risen dough out onto a lightly floured work surface and divide into four pieces. Roll each piece into a ball, then roll out each ball into a rough oval, around 4mm thick. Carefully transfer the dough ovals to two large non-stick baking trays. Brush with the olive oil and sprinkle evenly with the sesame seeds. Bake for 15 mins until golden and firm to the touch. Transfer the baked flatbreads to a wire rack and leave to cool.
• Heat the oven to 220C/200C fan/gas 7. Cut the tomatoes in half through the equator and arrange in a large ovenproof dish, cut-side up. Season with a pinch of sea salt, some black pepper and the sugar, if needed. Drizzle with the oil and sprinkle over the feta and dukkah.
• Bake for 20-25 mins until the tomatoes are tender and juicy and the feta is golden, but not too dark. Leave to rest for 5 mins, then scatter over the fresh herbs. Serve warm with the flatbreads alongside.