Pickled Carrots with Almond Dukkah

Name: Pickled Carrots with Almond Dukkah
Cuisine: Middle Eastern
Ingredients: 2 tablespoons raw almonds; ½ teaspoon ground cumin; ½ teaspoon ground coriander; ¼ teaspoon kosher salt; ¼ teaspoon freshly cracked black pepper; ½ cup (125 mL) plain Greek or Balkan-style yogurt; 2 cups pickled carrot ribbons (see this page); ¼ cup fresh mint leaves, roughly chopped; Good-quality extra virgin olive oil, for drizzling; 2 cups vegetables (mixed or solo); • Burdock, peeled and thinly sliced; • Onions (red, shallots), peeled and thinly sliced; • Radishes (black, Easter egg, red, daikon), thinly sliced; • Turnips, peeled and thinly sliced; • Carrots, peeled and sliced into ribbons using a vegetable peeler; • Cauliflower, chopped into bite-size florets; 1 teaspoon mustard seeds; 1 teaspoon coriander seeds; 1 cup (250 mL) water; 1 cup (250 mL) apple cider vinegar; 3 cloves garlic, smashed; 1 tablespoon kosher sal

2 steps

I am always happy when disparate salad ingredients come together without losing their unique qualities. The yogurt is creamy and, when spread across the plate like a cumulus cloud, contrasts nicely with the zip of ribboned pickled carrots and the crunch of my Almond Dukkah. The prep involves pickling carrots, which is surprisingly simple (see this page), and pounding nuts and spices into a variation of the traditional Egyptian dukkah. I wanted to make the most of the almonds grown in Canada, and they are a very pleasant nutty substitute for what would customarily be sesame seeds. It’s not much work to make this, yet it is a bright salad both in its citrusy fresh flavour and aesthetic.

Updated at: Thu, 17 Aug 2023 06:38:05 GMT

Nutrition balance score

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Instructions

Step 1

Place the almonds, cumin, coriander, salt, and pepper in a mortar. Use a pestle to grind and pound until the almonds are roughly chopped and everything is well combined. Set the dukkah aside for serving.

Step 2

To plate the dish, start by scooping a large dollop (about ½ cup/125 mL) of yogurt onto a serving plate (the size of the dollop is up to you; there are no rules, really) and use the back of a spoon to spread the yogurt across the plate. Top the yogurt with the pickled carrots. Sprinkle the fresh mint and almond dukkah over the carrots and finish with a drizzle of olive oil.