Chicken and Chick Pea Salad
¼ cup Nanna’s Secret Dukkah
2 egg whites lightly beaten
Olive oil to shallow-fry
5 oz. soft goat cheese
Lemon wedges to serve
1 can 1 lb. 13 oz. chickpeas
1/3 cup extra virgin olive oil
1 lemon zested and juiced
1 tsp. Dijon mustard
1 bunch parsley (leaves only)
½ bunch cilantro (leaves only)
¼ cup mint leaves
½ red onion
6-7 oz. grape tomatoes, halved
Preheat oven to 375 F. To make salad, drain and rinse chickpeas, then pat dry with paper towel. Tip into a large roasting pan, drizzle with 2 tbsp. olive oil and sprinkle with lemon zest. Toss to combine, then roast for 15 minutes or until golden.
Place egg whites in a large bowl and add chicken. Using your hands, toss well to ensure each tenderloin is coated with egg whites. Working with one tenderloin at a time, place on tray and turn to coat well in Nanna’s Secret favorite dukkah.
Heat 1/3 of an Inch of oil in a large frying pan over medium heat. Cook half the coated tenderloins for 2 minutes each side or until golden and cooked through (exact cooking time will depend on size of tenderloins). Drain on paper towel. Wipe pan clean and repeat with another 1/3 of an Inch of oil and remaining tenderloins.
To finish salad, whisk lemon juice, mustard and remaining 2 tbsp. oil in a small bowl, then season with salt and pepper. Tip warm chickpeas into a large bowl, add herbs, onion, tomatoes and dressing, and toss gently to combine. Spoon salad over a platter, then top with crusted chicken and sprinkle with goat cheese. Serve with lemon wedge.
Salmon Crusted Dukkah
2 pounds of baby potatoes or 4 big potatoes
1/3 cup of Nanna’s Secret Dukkah
4 skinless salmon fillets
1 cup olive oil (4 tbsp. for the potatoes)
I bag baby spinach
Preheat oven to 425 F, Wash and clean potatoes, cut to bite size cubes.
In a mixing bowl, add olive oil (1 tbsp. for each big potato), salt and pepper to taste, add potato cubes and mix well by hand, arrange in a baking sheet and bake for 30-45 minutes, check and flip over after 20 minutes, bake until golden and crisp.
Meanwhile, place Nanna’s Secret Dukkah on a plate. Add the salmon and press firmly to coat on both sides. Heat the oil in a large frying pan over medium heat. Add the salmon and cook for 2-3 minutes each side or until the flesh flakes easily when tested with a fork in the thickest part. Transfer to a plate and cover with foil to keep warm. Add the spinach to the pan and cook, stirring, for 1 minute or until the spinach just wilts. Divide the potatoes and spinach among serving plates. Top with the salmon and serve.
Dukkah Lamb Chops
Nanna’s Secret Dukkah
1 tablespoon pomegranate molasses
1 tablespoon honey
16 small lamb rib chops, well trimmed
1 tablespoon vegetable oil
Whisk pomegranate molasses and honey in small bowl; set aside.
Season lamb chops with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add half of lamb chops to pan. Cook to desired doneness, about 2 minutes per side for medium-rare. Transfer lamb chops to plate; tent with foil to keep warm. Repeat with remaining chops. Holding each chop by bone end, dip both sides of meat in dukkah to coat and transfer to platter. Drizzle honey mixture over chops and serve.
Poached Egg Dukkah
1/2 cup wilted spinach or Swiss chard, coarsely chopped
2 teaspoons extra virgin olive oil
1 small garlic clove, minced, plus 1 clove cut in half
Salt and freshly ground pepper
1 thick slice bread
1/2 teaspoon of Nanna's Secret Dukkah (more to taste)
Heat 1 teaspoon of the olive oil over medium heat in a large, heavy nonstick skillet. Add the minced garlic and cook, stirring, until the garlic is fragrant, about 30 seconds. Stir in the greens. Stir until nicely seasoned with garlic and oil, about a minute. Add salt and pepper to taste, and remove from the heat.
Lightly toast the bread, and rub with the cut garlic clove. Brush with the remaining olive oil. Top with the greens, and make a depression in the greens using the back of your spoon.
Poach the egg for 4 minutes, until set (or fry it sunny side up in a nonstick skillet). Remove from the heat and drain on paper towels. Place the egg on top of the greens, sprinkle with Dukkah and serve.