Colourful pumpkin, cherry tomatoes, baby spinach and cheese sprinkled with crunchy lemon & herb dukkah, pine nuts and tangy balsamic mustard dressing. This Pumpkin and Dukkah Salad is pure happiness in a bowl.
Before Wandercooks, before the blog… there were two curious foodies who loved experimenting in the kitchen.
(And eating the delicious results).
This same spirit of curiosity and discovery drives us even today, because having fun and experimenting in the kitchen is when real kitchen magic happens, don’t you think? 😉
So without further ado, let us present today’s quick and easy recipe for Pumpkin and Dukkah Salad, a Wandercooks creation based on curiosity and blending delicious, flavourful ingredients together to see what we can discover.
Let the magic begin!
Quick note: This is a sponsored blog post for Table of Plenty’s Lemon & Herb Dukkah, but all opinions are our own. If you’re looking for a delicious addition to your favourite snacks, crusts or salad dressings, check out the Table of Plenty range.
When we first discovered dukkah (pronounced doo-kah) we were addicted to its subtle spicy flavour and nutty texture. We loved nibbling on fresh chunks of bread dipped in olive oil and dukkah of all flavours and textures, but knew there had to be more we could do with it.
Then we met two girls from Egypt who told us about dukkah’s Egyptian origins, and how it’s a cheap and popular snack often eaten while strolling along the riverside. In Egypt, there’s a saying that goes, “If a girl says she’s willing to live with someone and eat only plain bread and dukkah, it shows how much she loves him.”
Back home in Australia, it’s a highly regarded and flavourful starter, a special treat for when friends come over.
But that’s not the only way you can use it.
Now, if you just stick to snacks and salad dressings, you’d be missing out on a whole world of dukkah goodness. So here are just a few of our favourite dukkah discoveries to get you started on your dukkah adventures:
- Use it to make the perfect crumbly crust on chicken, fish or lamb
- Fold it through your favourite dips
- Scatter it over freshly cooked eggs on toast
- Sprinkle it over roasted vegetables
- Bake it on top of fresh flatbread with a drizzle of oil
Are you sold? We’re sold. Well, Sarah’s definitely sold. I can still see the crumbs on her face. 😛
Look at that dukkah crumb!!!
Pumpkin and Dukkah Salad
This Pumpkin and Dukkah Salad is perfect as a main meal or side dish on a hot summer’s night. It’s also vegetarian and gluten-free, so it’s perfect to whip up when we’re catching up with friends with special diets.
Even if some of our vegetarian friends like to cook their veggies right next to our sausages on the BBQ for “extra flavour”. 😉
(You know who you are! 😀 )
- 300 g pumpkin chopped into small cubes
- 1 cup baby spinach leaves
- 1/2 cup cubed tasty cheese or your favourite alternative
- 1/2 cup cherry tomatoes halved
- 2 tbsp Table of Plenty's Lemon & Herb Dukkah
- 2 tbsp pine nuts
For the Dressing:
- 1 tbsp high quality olive oil
- 1 tbsp wholegrain mustard
- 1 tsp balsamic vinegar
- Pop your chopped pumpkin into a medium saucepan, then top with enough cold water to cover the pumpkin and bring to a boil. Cook for around 5 to 10 minutes until pumpkin is soft, then drain the water and pop your pan back over the flame for an extra minute on low to evaporate the remaining liquid. Transfer your pumpkin to a plate and allow to cool down.
- Next, dry toast the pine nuts for a few minutes in a small frying pan over a medium heat, stirring to make sure they cook evenly to an aromatic golden brown. Remove from the heat and set aside.
- Now, quickly whip up your dressing by mixing the olive oil, mustard and balsamic vinegar in a small dish.
- It's time to assemble your salad. In a large serving bowl or plate, arrange your baby spinach, cherry tomatoes, and cheese. Top with your cooked pumpkin and sprinkle generously with Lemon & Herb Dukkah and toasted pine nuts. Drizzle with your tangy balsamic dressing and serve immediately.