Walnut Dukkah with Bruschetta and Spring Vegetables
Description
This toasted seed and nut mix is traditionally served with olive oil and grilled bread or crusty bread cubes. It may also be served with spring vegetables or used to season fish. The versatile flavor of California walnuts adds a toasty richness to the mix!
Ingredients
For the Dukkah:
- 1/2 cup California walnuts, toasted
- 1/4 cup sesame seeds, lightly toasted
- 2 tablespoons coriander seeds, toasted
- 1 tablespoon cumin seeds, toasted
- 1 teaspoon sumac, ground
- 1 teaspoon Aleppo pepper (or chili powder)
- 3/4 teaspoon kosher salt or coarse sea salt
For the Bruschetta:
- Flatbread, naan bread or crusty bread rounds
- 1-2 tablespoons olive oil
- 2 cups spring vegetables (such as snow peas, baby carrots and asparagus), thinly sliced, then blanched/shocked (vegetables should still be slightly crunchy and firm)
PREPARATION
- Place all Dukkah ingredients in a blender or food processor. Pulse on and off until mixture resembles coarse crumbs.
- Prepare vegetables as noted.
- To serve, lightly grill bread then drizzle with olive oil and sprinkle with Walnut Dukkah. Spring vegetables may also be drizzled with olive oil and dipped in Walnut Dukkah. Serve vegetables on top of bread or along side of the bread.
NUTRITION
- Calories: 510 cal
- Total Fat: 26 g
- Trans Fat: 0 g
- Polyunsaturated Fat: 5.81 g
- Cholesterol: 260 mg
- Sodium: 320 mg
- Carbohydrates: 50 g
- Dietary Fiber: 2 g
- Protein: 21 g