Dukkah-Coated Potato Salad
This Dukkah-Coated Potato Salad is a flavourful twist on a classic side dish that’s perfect for complementing any main course. The warm, aromatic blend of toasted seeds adds a delightful crunch while infusing the dish with an incredible depth of flavour. Paired with a homemade dressing that ties everything together, this salad is sure to be a hit whether you’re serving it at a pot luck or a cozy family dinner!
Ingredients: Serves 4
- 2-3 large potatoes or kumara, washed, roasted or boiled
- 1⁄2 Tbsp oil
- 1⁄2-1 red onion
- 1 cup finely diced spinach, rocket or parsley
- 1 capsicum or seasonal vegetable finely diced e.g. broccoli
- 1⁄2 cup diced gherkins
- Handful finely diced herbs e.g. parsley, chives
Dukkah Ingredients:
- 1⁄4 cup sunflower/pumpkin seeds
- 1⁄4 cup almonds or walnuts
- 1tsp cumin seeds
- 1tsp coriander seeds
- 1⁄2 tsp fennel seeds
- 1 tsp sesame seeds
Dressing Ingredients:
- 1⁄2 cup natural yoghurt
- 1 lemon squeezed
- 1 Tbsp wholegrain mustard
- Salt pepper to season
Method:
- Either roast or boil diced potato/kumara until soft.
- Meanwhile prepare dukkah. Place all ingredients in a frypan and heat till seeds start to pop and brown up. You can crush this mix in a mortar and pestle for a milder flavour.
- Combine ingredients for dressing.
- Slice up additional ingredients.
- Combine all in a bowl and gently toss to coat.
Notes:
- Try adding shredded chicken, tuna, boiled egg or canned beans to make a main meal!
- Nutritional Tip: Did you know when we cook and then cool potatoes and kumara, this increases the source of resistance starch which is great for gut health, feeding the good bacteria in our gut, and keeps us fuller for longer.
