Apologies again for the irregular posting. As I mentioned last time, I’m away in Geneva this month interning so have a lot going on. I’m missing sharing recipes with you (and my kitchen of course!) but I’m having a great time here and learning lots.
Today I want to introduce you to Olives et al. This British company was founded by a young couple who went on an adventure through the Mediterranean, Middle East and North Africa and brought back the flavours, ingredients and recipes they discovered. They very kindly sent me one of their gorgeous“Love a Dukkah” hampers, packed with goodies to try. Included in the hamper were:
Olive Oil – Egyptian Style Spiced Dukkah Aromatic Rub – Moroccan Inspired Tapenade Marocaine with Preserved Lemons- Sunshine Rosemary & Garlic Olives – Very Deli Herbed & Pitted Olives
This would make a lovely present for a fellow foodie friend.
I’ll be sharing another recipe I made using one of the ingredients soon but today is all about the dukkah.
Have you tried it yet?
If you’re unfamiliar with it here’s a little info for you. “Dukkah” originates in Egypt and comes from the Arabic word “to pound”. Makes sense really since it’s made from toasted and crushed nuts, seeds and spices. Olives Et Al makes theirs from roasted almonds, hazelnuts, cumin, coriander, sesame and spices which they roast and grind themselves. It’s often served before a meal – everyone sits around dipping hunks of bread into olive oil, then into a plate of dukkah before munching.
I’ve been using dukkah in my cooking for a while- I love it sprinkled on top of a chickpea flour pancake with grilled peppers and onions, or over salad, and you might have caught my recipe for Roasted Carrot Hummus with Dukkah in the Spring edition of Fresh Vegan magazine…
When you thought vegetables simply roasted in coconut oil with s+p couldn’t get any better- add dukkah and you’ve got something even more magical!
I especially adore roasted cauliflower at the moment, and sweet potatoes of course never need any justification. For a complete meal, I served them on a bed of simple Middle Eastern lentils and chard and sprinkled it all generously with the dukkah. It really is a wonderful ingredient to add that extra layer of flavour to a dish
Middle-Eastern Lentils with Roasted Cauliflower, Sweet Potatoes & Dukkah
2014-04-14 16:05:53
Serves 4
Write a review
Save Recipe
Print
For the vegetables
1 Small head of cauliflower, broken into florets
2 Small sweet potatoes, peeled and cubed
2 Tbsp Coconut oil, melted
For the lentils
1/2 Tbsp Coconut oil/ olive oil
1 Onion, diced
2 Cloves of garlic, minced
1 tsp Ground cumin
1/2 tsp Cinnamon
1/2 tsp All spice
1/2 C Puy lentils (Green are also fine but watch the cooking time as they can get mushy)
1 to 1-1/2C Water
1/2 tsp Salt
1/2 Bunch swiss chard OR kale, chopped ( approx 2 C)
1 Tbsp lemon juice
Pepper
Dukkah to serve
Instructions
Preheat the oven to 200C/400F.
Toss the sweet potato and cauliflower in the melted coconut oil and spread in a single layer in a roasting dish.
Cook for 20-30 minutes, until the vegetables are firm but tender and the cauliflower is getting nice and crisp around the edges.
Meanwhile, warm the remaining coconut/olive oil in a pan over medium heat. Add the onion and cook for 5 minutes. Add the garlic and spice and cook for a further minute, stirring. Add the lentils and water (start with the lower amount and add more if necessary).
Bring to a boil, turn the heat down, cover and simmer for 15 minutes.
Add the chard/kale and salt and cook for a further 5 minutes approx, until the lentils are cooked, greens are wilted and most of the water has been absorbed. Add the lemon juice and pepper to taste. Check for seasoning.
Remove the lentils to a serving dish, top with the roasted vegetables and sprinkle generously with dukkah.
Serve dukkah on the side so individuals can add more to their own serving.
Coconut and Berries http://www.coconutandberries.com/
I’m sharing this recipe at the weekly link-up, Healthy Vegan Fridays.
Have a browse on the Olives et al website, I’m sure you’ll find something which takes your fancy. I’ve got my eye on their new Smoky Chipotle Chili Olives and the gorgeous olive wood dishes to serve them in. As well as an impressive, award-winning range of handcrafted gourmet foods, Olives et al has delis in Sturminster Newton and Poundbury, Dorset, together with its very own café offering global cuisine (with veg options!)
How do/would you use dukkah?
If you’re new to Coconut and Berries, Please sign up for email updates and join me elsewhere: I’m on Facebook, Pinterest, Instagram (@coconutandberries), Google + and Twitter!
Follow Coconut and Berries with Bloglovin
The post Middle Eastern Lentils with Roasted Cauliflower, Sweet Potatoes & Dukkah appeared first on Coconut and Berries.
Related posts:
Tempeh & Cauliflower Pasanda
Roasted Roots & Lemony Bean Purée
Nutty Crusted Tofu, Mediterranean Israeli Couscous Pilaf, Roasted Red Pepper Sauce