|mandarins with yogurt, olive oil, sunflower seeds & dukkah (pardon my retro, tea-stained countertop)|
|Middle Eastern inspired snack, gluten-free and delicious|
Madarins with Yogurt, Olive Oil, Sunflower Seeds, and Dukkah
1 mandarin orange, peeled and separated into segments
1/4 cup yogurt (I used plain cow's milk yogurt)
1-2 teaspoons extra virgin olive oil (good quality)
1 tablespoon shelled sunflower seeds
1/2 teaspoon dukkah (recipe below)
In a small bowl, arrange mandarin segments. Top with yogurt, olive oil, sunflower seeds, and dukkah. Serve immediately.
makes just over 1/4 cup
1/4 cup hazelnuts
2 tablespoons sesame seeds
1 tablespoon coriander seeds
2 teaspoons cumin seeds (or 1 teaspoon ground cumin)
1 teaspoon freshly ground pepper
pinch of freshly ground sea salt
Pre-heat oven to 177C/ 350F. Roast the hazelnuts in a baking tray for about 10 minutes. Remove hazelnuts from the oven, and carefully rub them together (in your hands after they cool, or in a tea towel) so that the outer papery shell comes off-- discard the outer shell. Finely chop the hazelnuts.
Heat a medium sized skillet over medium heat, and toast the sesame seeds, coriander seeds, and cumin seeds for about 3-4 minutes, until they are beginning to brown and fragrant (be careful not to burn the sesame seeds). Remove from the skillet and crush/chop the seeds with a knife (I used the side of a large knife to crush the seeds, then chopped them more finely)... or use a mortar and pestle to grind them down to a coarse mixture.
Add the finely chopped hazelnuts, pepper, and salt to the toasted, crushed seed mixture, and blend well.
Store covered at room temperature or in the fridge for up to six weeks.
Serving tips: Dukkah is delicious sprinkled over roast meat (before or after roasting), coated over vegetables such as pumpkin before roasting, sprinkled over salads, or in savory-sweet dishes like the mandarin-yogurt snack above.