You can store the dukkah in an an airtight container in a cool, dark place for up to two months, but the flavours will be at their best if you use it soon after toasting and pounding the seeds and spices.
This fresh salad is packed with flavour thanks to its nutty dukkah coating and tangy dressing.
- 3 chicken tenderloins
- 1 tbsp olive oil, plus 100 ml extra
- 4 cherry tomatoes, chopped
- ½ cucumber, chopped
- ½ red onion, sliced
- 1 tbsp pomegranate seeds
- 2 tbsp flaked almonds
- handful mint leaves
- handful coriander leaves
- handful parsley leaves
- 1 tsp seeded mustard
- 1 tsp honey
- ½ orange, rind grated, juiced
- 2 tbsp white vinegar
- goat’s cheese, crumbled, to garnish
- 2 tbsp sesame seeds
- ¼ cup cumin seeds
- ¼ cup coriander seeds
- ¼ cup cashews
- ¼ cup shelled pistachios
- pinch of sumac
- 1 sprig thyme, leaves only
- pinch of dried mint
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- To make dukkah, separately toast each of the seeds and nuts: Place in a dry frying pan over medium heat and toast for 2–3 minutes, or until lightly coloured and fragrant. Crush separately using a mortar and pestle, to get the desired consistency. Mix them all together, adding the sumac, thyme and dried mint. Season with salt and pepper.
- Toss to coat chicken tenderloins in a little of the dukkah. Cook in 1 tablespoon oil on a barbecue or frying pan over low heat, turning to prevent dukkah from burning, for 5–7 minutes, until cooked through.
- Meanwhile, combine tomato, cucumber, pistachios, red onion, pomegranate seeds, almonds, mint, coriander and parsley.
- To make dressing, whisk together the mustard, honey, orange rind and juice, and vinegar. Season with salt and pepper. Stir in olive oil and drizzle over salad. Garnish with goat’s cheese, then top with chicken and serve.