Table of Plenty's Dukkah Recipe Book

20+ HEALTHY DUKKAH BBQ & MEAL IDEAS

SPICE RUBS ENTREES WITH EASE BREAKFAST WITH A TWIST BBQ & ROASTS SOUPS & SNACKS

About Table Of Plenty Welcome to our table! We have gathered some of our best Dukkah recipes to provide you easy-to-make meals that are sure to please the fussiest eaters and win over a crowd.

This book is a collection of simple recipes using Table of Plenty Dukkahs from some of our favourite social media foodies and a few from my own kitchen. I hope it will inspire you to create and enjoy these delicious meals.

At Table of Plenty, our company and food philosophy is simple. Make eating and nourishing yourself easy. The easier it is, the better lives we can all live, and the greater contribution we can make.

We develop wholesome food products that are nourishing, quick and easy to prepare and with Plenty of good, wholesome and natural ingredients.

The brand Table of Plenty was created when my daughter Amy was born with a rare genetic disability. This challenging time helped me to put the important things first and to find my passion and purpose – to develop a business that nourishes and inspires others on a similar journey and moves them from surviving to thriving.

We hope these recipes inspire you to do the same, to find your passion and your bliss and to create a Life of Plenty.

Feel free to tag us with your own recipe creations through Instagram and Facebook at #tableofplenty @tableofplenty or by sharing your recipes on our website at www.tableofplenty.com.au Please enjoy these recipes and create wonderful memories and eat well.

Kate Weiss Founder

[2]

Contents 12 BAKED VEGGIES WITH

4 OUR DUKKAHS 5 OUR MUESLIS

SALAD AND SPICY DUKKAH

OUR RICE CAKES

CURRIED PUMPKIN SOUP

6 OUR CONTRIBUTORS 7 LEMON & HERB SPICES

13 RAINBOW BOWL

CITRUS GREEN BEANS

HALOUMI & MUSHROOM SALAD

WITH LEMON & HERB DUKKAH

VEGAN NOURISH PLATE

8 ROAST CAULIFLOWER & DUKKAH EGG SALAD HALOUMI, BEETROOT, PUMPKIN, CHICKPEA & DUKKAH SALAD

9 VEGETABLE QUINOA BAKE

15 LEMON & HERB

DUKKAH ROASTED CARROTS

10 SWEET POTATO AND DUKKAH DIP

DUKKAH CRUSTED SALMON WITH PEPPER SMASHED

PROTEIN VEGETABLE OMELETTE

11 SPICY DUKKAH BOWL

GRILLED PRAWN SKEWERS

GREENS WITH TUNA AND PISTACHIO DUKKAH

7

14 CHICKEN AND FETA FILO PARCELS WITH LEMON AND HERB DUKKAH

WITH PISTACHIO DUKKAH

12

16 WARM CHICKEN

SALAD WITH PISTTACHIO DUKKAH FLATBREADS

17 PRAWN COCKTAIL

WITH CHILLI MAYO & PISTACHIO DUKKAH GOATS CHEESE ROLL

WITH FRESH HERBS & TABLE OF PLENTY LEMON & HERB DUKKAH

11

8

7

Our Dukkahs Dukkah is a traditional Egyptian side dish as an exotic blend of he rbs, nuts and spices.

This versatile ingredient can be used to add flavour naturally. Si mply coat or sprinkle on chicken, mea t or fish, dip with bread or add flavour to so ups, dips and salads.

Table of Plenty Dukkah comes in Lemon & Herb, Pistachio and Spic y Cashew blends and is available in Coles , Woolworths and leading independent stor es.

[4]

Ou

s i l s e u M r

Our signature blend of mueslis combines an amazing variety of ingredients with the perfect flavour combinations. All you have to do is choose your favourite from our range including Velvety Vanilla, Nicely Nutty, Classic Bircher and our premium range, Berry Basket, Crunchy Chia, Maple Pecan and Fig & Plum.

Delicious, crisp brown rice cakes are covered with our signature chocolate and our triple berry yoghurt blend. A favourite for snacks and lunch boxes, these mini rice cakes are only 17 calories a cake, all natural and gluten free.

Our Rice Cakes

They come in three flavours: Dark Choc, Milk Choc & Triple Berry.

[5]

Nicole Frain

Laura Ford

Laura is about to complete her 3rd year as a Nutrition and Dietetics student.

Laura is a devout Melbourne foodie and is passionate about making healthy food appealing, easy and most importantly, delicious! Laura's Instagram account is filled with Melbourne foodie hotspots, healthy treats and lots of delicious food.

Recipe: Lemon & Herb Spiced Haloumi and Mushroom Salad

@laurafordnutrition

Annie Tarasova

Jo Ross is a mum, and step mum of 4 kids, has a full time corporate career, and is a self-taught healthy foodie. She has a huge passion for making wholefood and refined sugar free versions of her favourite foods.

She loves to inspire others to live happy, active and healthy lives, and sends a clear message that healthy should never be boring.

Annie is 19 and lives in South Australia.

At the moment Annie is studying naturopathy. She is a passionate, ethical and health conscious vegan, and loves expressing my creativity and inspiring people though food by creating new fun recipes and making my food look appealing to the eye. @healthyeating_jo

Recipe: Veggie Quinoa Bake

Lilian is a blogger and recipe developer who recently stepped out of the corporate world to pursue her passion for food, health and fitness. Lilian prides herself on quick and easy nutrient-dense meals that can be incorporated into a busy lifestyle because eating well doesn’t mean feeling deprived! She shares her recipes and tips for healthy living on her blog rfhb.com.au.

Recipe: Dukkah Roast Carrots

@realfoodhealthybody

@innerpickle_

Sabrina Muscat

Sabrina is a wholesome lifestyle advocate and fully qualified life coach with a deep-rooted interest in health and nutrition. Sabrina has dedicated her life to investigating what it means to live a healthy, natural and organic life.

Her tried-and-tested approach to cooking nurtures her growing catalogue of recipes based on raw, vegan, vegetarian, gluten-free and refined sugar-free diets. @biancavirtu

Recipes: Roast Vegetable and Dukkah Bowl

@rawspirations

Andrea Arcuino

Natalie Zee

Andrea is a plant-based foodie and is currently studying a Bachelor of Nutrition. Andrea is passionate about food that makes you feel good on the inside and out. Andrea is also an avid blogger, having written for multiple blogs and has her own blog (foodbloggerandrea.weebly.com).

Natalie is a Melbourne girl with a big passion for showing people it’s not hard to be healthy by sharing her simple recipes using simple ingredients. When she’s not cooking she loves keeping fit, writing for her web site and sharing wine, cheese & laughs with her family & husband.

Recipe: Sweet Potato and Dukkah Dip

@annietarasova

Recipes: Greens with Tuna and Dukkah

Bianca Virtue

Bianca Virtue has been a food stylist since early 2014. After studying and starting a family Bianca turned her attention to working with small businesses. Bianca has created a large following on social media and worked with many satisfied clients. Bianca is fascinated with creating atmospheres and themes to match products.

Recipes: Spicy Dukkah Bowl

Lilian Dikmans

Ashleigh Calder

Ash is a 23 year-old plant-based vegan foodie from Queensland, dedicated to a nourishing and peaceful purpose of living. She has an addiction to peanut butter, tea and breakfast foods. Her goal is to inspire others to eat & live well, and to be passionate about nourishing their bodies and minds with whole and natural foods.

@cleantreats_

Recipes: Protein Omelette

Jo Ross

Recipes: Roast Cauliflower and Dukkah Egg Salad. Haloumi, Beetroot, Pumpkin, Chickpea and Dukkah Salad with a Sweet Mustard Dressing

Nicole is a 23 year-old health and fitness enthusiast passionate about leading a healthy lifestyle through all areas including her training, diet and maintaining a balanced lifestyle.

Located in Tasmania, Nicole spreads the word of healthy eating through her social media page CleanTreats on both Facebook and Instagram!

@healthynatty

. . . s r o t u b i r Our Cont

Recipe: Tofu Rainbow Bowl with Lemon and Herb Dukkah

@Foodbloggerandrea

Kate Sibald

Kate is a food blogger and an avid Instagrammer passionate about healthy, wholefood recipes and inspiring others to get excited about nutrition and wellness. Kate recently graduated as a certified Health Coach from the Institute of Integrative Nutrition.

Recipe: Curried Pumpkin Soup

@wellofnourishment

[6]

LEMON & HERB SPICED HALOUMI & MUSHROOM SALAD

Preparation Time: 10 min Cooking Time: 20 min. Servings: 1

• 3 slices of haloumi • 1 large field mushroom + 1 sprinkle

of Table of Plenty Lemon and Herb Dukkah • 1/2 cup cooked quinoa • 4 green olives, halved • 3 cups of baby spinach • 1 tsp lemon juice • 1 tsp extra virgin olive oil • 1 tsp Table of Plenty Lemon and Herb Dukkah

1. Heat pan on medium heat and

mushroom. Sprinkle mushroom with a pinch of Dukkah and cook on one side for 4 minutes. Turn and cook for a further 4 minutes until golden on both sides.

2. After 1 side of mushroom is cooked, add halloumi and fry for 2 minutes until golden. Turn and cook on other side for 2 minutes.

3. Remove mushroom and haloumi from pan.

4. Arrange spinach leaves, quinoa and

olives on a plate. Add mushroom and haloumi then season with lemon juice, olive oil and dukkah.

Laura Fo

rd @laur a

fordnutr

ition

VEGAN NOURISH PLATE Preparation Time: 10 min Cooking Time: 40 min. Serves:1

• 1/2 sweet potato, cut into rounds • 1 cup baby spinach leaves • 1 tomato, sliced • 1/2 cup canned chickpeas, rinsed and drained • 1/4 avocado, sliced • 6 kalamata olives Dressing:

• 1 tsp garlic infused extra virgin olive oil • 1 tsp balsamic vinegar • 1 tsp Table of Plenty Spicy Dukkah 1. Preheat oven to 180C degrees 2. Roast sweet potato for 30 minutes until soft 3. Assemble salad by placing spinach leaves on a

plate and arranging all other ingredients on top

4. Sprinkle Table of Plenty Spicy Dukkah on top and drizzle with olive oil and balsamic vinegar.

[7]

ROAST CAULIFLOWER & DUKKAH EGG SALAD Preparation Time: 10 min Cooking Time: 10 min. Servings: 4 Roast Cauliflower

• 1 head of cauliflower cut into thin florets • 1/4 cup Extra Virgin Olive Oil • 1/2 tsp cumin • 1/4 tsp each cinnamon, ginger & cayenne • Salt & pepper

@healthyeating_jo

1. Add oil and spices to a plastic bag and mix.

2. Add in cauliflower and coat evenly.

3. Spread out on an oven tray covered with baking paper and cook for 20mins at 200C turning once.

Lemon Tahini Sauce (serves 2)

Dukkah Poached eggs 1. Poach eggs as normal and coat gently in Table of Plenty Pistachio Dukkah

• 1 Tbsp Tahini • 1 & 1/2 Tbsp lemon juice • 1/2 tsp Natvia granulated stevia • 1/2 Tbsp avocado oil (or EVOO)

a bowl. Top with 1/2 cup cooked quinoa, a sprinkle of feta and pomegranate, and some of the roast cauliflower.

1. Put in a small container and shake well.

tahini sauce.

2. Add a large handful of rocket and baby spinach leaves to 3. Add the Dukkah eggs on top and drizzle with the lemon

HALOUMI, BEETROOT, PUMPKIN, CHICKPEA & DUKKAH SALAD

Preparation Time: 10 min.

Cooking Time: 5 min.

Servings: 1

• 90g Haloumi • 1/2 Raw Beetroot roasted and diced • 1/4 Butternut pumpkin sliced thinly • 1/4 cup chickpeas • Large handful of baby salad leaves • 1 Tbsp Table of Plenty Pistachio Dukkah 1. Chargrill the Haloumi and Pumpkin in a grill pan sprayed with coconut oil for a few minutes on each side.

2. Assemble all ingredients in a bowl and top with Dukkah

and dressing.

Sweet mustard dressing

• 1 tsp wholegrain mustard • 1/2 tsp Natvia granulated sweetener • 1/2 tsp white balsamic vinegar • 1 tsp avocado oil • 1/2 tsp lemon juice

1. Place all

ingredients in a container and shake well.

[8]

VEGETABLE QUINOA BAKE Preparation Time: 10 min.

Cooking Time: 1 hour. Servings: 2

• 1/2 large butternut squash, cut into cubes and skin

removed • 1 zucchini, quartered lengthways and sliced • 1/2 large eggplant, sliced into rounds and cubed @innerpickle_ • 1 onion, diced • 3/4 cup quinoa, uncooked • 2 tblsp Table of Plenty Pistachio Dukkah • 2 tblsp pure tomato paste • 1 tsp of each oregano, thyme, turmeric, cumin & chilli flakes • 1/2 tsp of each cinnamon, nutmeg and cardamon • Black pepper For the topping: • Tomato, sliced into rounds • Nutritional yeast • More Table of Plenty dukkah

1. Preheat oven to 200 degrees celsius (180 fan-forced). Line a baking tray (you may need two!) with baking paper and roast your vegetables until just soft - about 30 minutes.

2. While the vegetables are roasting, cook your quinoa according to packet directions, adding all your herbs, spices and pepper into the water. Drain and set aside until your vegetables are done.

3. Once the vegetables have finished cooking, combine the cooked quinoa and all the vegetables in a

large mixing bowl with the tomato paste and Table of Plenty Pistachio Dukkah. Stir hard, as you want the pumpkin to mash into the mixture to help hold it all together.

4. Pour the mixture into a baking dish, pressing down and smoothing the top. Top with slices of tomato, a sprinkling of nutritional yeast and more pistachio dukkah.

5. Bake in the oven, at 2000 until the top and sides have browned nicely. Should be about 30-40 minutes.

6. Remove from oven and let rest for 5 mins before serving with your favourite salad or more vegetables

DUKKAH ROASTED CARROTS Preparation Time: 10 min.

Cooking Time: 30 min. Servings: 4

• 2 tablespoons Table of

Plenty Lemon and herb Dukkah • 1 Bunch Carrots • 2 - 3 tablespoons olive oil • Honey and Fresh mint optional for toppings.

1. Pre heat oven to 160 degrees, line a baking tray with baking paper.

2. In a large bowl place carrots, oil and dukkah and completely cover the carrots.

3. Once covered place onto baking tray and roast for 15 - 20

minutes or until tender. @biancavirtu

4. Once slightly cooled add a little more dukkah, honey and

fresh mint to serve.

[9]

SWEET POTATO AND DUKKAH DIP

• 1/2 cup Table of Plenty Lemon and Herb Dukkah • 2 tbsp olive oil • 2 whole sweet potatoes (skin on) • 1 small brown onion • sprig of rosemary • salt and pepper to taste

@healthynatty

1. Preheat the oven to 180 degrees 2. Roast 2 whole sweet potatoes & 1 small brown onion which

has been halved & drizzled with olive oil

3. Roast in the oven until super soft (about an hour) 4. Cool down and peel potatoes and onion, add Table of Plenty's Lemon and Herb Dukkah and blitz with a blender or food processor until you have a paste or chunky dip!

5. Serve and sprinkle with Table of Plenty's Lemon and Herb dukkah and 1tsp olive oil.

6. TA-DA! Serve with bread, crackers and a glass of wine

PROTEIN VEGETABLE OMLETTE

Preparation Time: 15 min. Cooking Time: 20 min.

Serves: 1 1. Whisk your eggs, pea protein and milk

(and any other spices if using) and set aside.

@cleantreats_

2. Heat butter or coconut oil in a non-stick pan and sauté your onion and garlic with salt and pepper. In same pan but keep separate char tomatoes flat side down and char asparagus heads.

3. Add onion to egg mix. Set asparagus • 3-4 whole eggs and tomatoes aside. Add a little more Optional • Salt and pepper coconut oil to cook with into your pan on a medium heat add ins: • Baby spinach Sundried tomatoes, and pour egg mix in. Allow to cook through. sweet potato, kale, • 3 cherry tomatoes corn, roasted 4. Once the top of your omlette is starting to set add your • ½ onions beetroot, mint. toppings. Scatter the spinach leaves, crumble feta and place • 1 garlic clove crushed asparagus, peas, dukkah and tomatoes on one half of the • ½-1 scoop natural pea protein mix only. Season the top with salt and pepper and add any • 1-2tbsp milk (can omit) other ‘add ins’ now!

• 25g fat reduced feta or ricotta crumbled 5. Using a spatula carefully fold the unfilled side over the • 6 asparagus heads (about 1 inch long) top of the fillings. Continue to cook until the egg is set.

• 1/4c frozen peas 6. Transfer to a plate and garnish with Greek Yogurt, • 1tbsp Table of Plenty Lemon and Herb Avocado, more dukkah and rocket!

Dukkah

Toppings: • Greek yogurt

• ½ avocado sliced • Rocket

[10]

SPICY DUKKAH BOWL Preparation Time: 15 min Cooking Time: 30 min. Serves:1

• 3 medium sized potatoes • Handful of spinach • 1 cup Cooked black rice • 1 carrot sliced/julienned • 1 tomato sliced • 1 broccoli chopped • Table of Plenty Spicy Dukkah

@annietarasova

Dressing:

• 1 tbsp Unhulled tahini • 2 tbsp Coconut milk • 1/2 tsp turmeric powder • Salt/pepper to taste • 1tbsp Spicy Dukkah

1. Peel and evenly cut up the potatoes. Bake for approx. 30 mins at 220C, until soft inside and brown on

the outside.

2. When done, top with 2 tablespoons of Spicy Dukkah and serve with greens, black rice and fresh vegetables.

3. For the dressing mix tahini, coconut milk, turmeric and salt/pepper in a cup and stir until smooth and creamy consistency. Drizzle over the dish.

• 1/4 - 1/2 bunch curly kale GREENS WITH TUNA • Handful of frozen chopped spinach AND PISTACHIO DUKKAH • Handful of frozen green peas Preparation Time: 10 min Cooking Time: 10 min. Serves:1

@realfoodh ealthybody

• 1 can of tuna in olive oil, drained • 1 tablespoons of Table of Plenty Pistachio Dukkah

(or chopped pistachio nuts) • Olive oil or coconut oil for frying • Sea salt 1. Heat a little olive oil or coconut oil in a frypan over a medium heat. Place the frozen spinach and peas into the frypan and allow them to defrost, stirring regularly.

2. While the spinach and peas are defrosting, wash the kale and tear off the leaves into bite-sized pieces. Once the spinach and peas are defrosted, throw the kale leaves into the pan and sauté the greens until all of the moisture has evaporated and the kale is just starting to wilt.

3. Take the pan off the heat and stir the drained tuna through the greens with a pinch of sea salt. Tip everything onto a serving plate and top with the dukkah.

[11]

BAKED VEGGIES WITH SALAD AND SPICY DUKKAH

Preparation Time: 15 min. Cooking Time: 30 min. Serves:1

• 3 potatoes • 1 medium sweet potato • 1 red capsicum • 1 small zucchini • Table of Plenty Spicy Nut Dukkah • 1 tbs olive oil 1. Peel and slice all but the capsicum into wedges then dice capsicum.

2. Place vegies into a baking dish and drizzle with olive oil.

3. Season with Dukkha and toss vegies together until mixed.

4. Bake in oven on 190 degrees for 45 minutes or until golden brown.

Serve with your choice of salad!

@rawspir ations

CURRIED PUMPKIN SOUP

Preparation Time: 10 min. Cooking Time: 25 min. Serves:1

• 1 onion, peeled & diced • Approx. 1kg pumpkin, peeled & roughly chopped • 2 carrots, peeled & roughly chopped • 1 garlic clove, finely chopped

• 1-2 tbsp curry powder/paste • Enough water to just cover the veggies • 1/3 cup coconut milk • Top with: roasted broccoli, kale & Table of Plenty Pistachio Dukkah

1. Heat saucepan on medium heat. Add

@wellofnourishment

onion and garlic, sautéing for a couple of minutes, until they've softened.

2. Add in curry powder/paste and stir in for about a minute (until fragrant).

3. Place pumpkin & carrots in the saucepan, stir to coat in the curry powder.

4. Add enough water to just cover the veggies. Bring to the boil, then turn heat down to simmer.

5. Add in the coconut milk. Simmer until the veggies are cooked (when the pumpkin is soft enough to be mashed).

6. Turn off stove. Using a stick blender (or alternative food processor) blend until the soup is creamy and smooth.

7. Serve in bowls, top with roasted broccoli, kale & Table of Plenty pistachio dukkah.

[12]

RAINBOW BOWL

Preparation Time: 30 min Cooking Time: 30 min. Serves:4 For the tofu marinade:

• 300g of hard tofu, chopped • 1 tbs of Table of Plenty Lemon & Herb Dukkah • 1 tsp paprika • 1/2 of a cup of vinegar • 3 tbs of tamari soy sauce • sprinkle of pepper • coconut oil (or oil of your choice for frying)

@foodbloggerandrea

For the mushroom & basil sauté:

• 3 cups of mushroom, chopped • 1/4 of a cup of basil • coconut oil (or oil of your choice for frying) • sprinkle of pepper To complete the colourful rainbow bowl:

• 3 cobs of corn • 2 florets of broccoli, chopped • approx 2 cups of rice to serve • sriracha

Optional: you can use any other veggies you have on hand

To make the tofu marinade: 1. Mix all ingredients except the tofu into a small bowl.

2. Place tofu into a shallow bowl and pour over tofu

marinade.

3. Leave for at least 30 mins.

4. Then heat oil in a pan on low-medium heat and add tofu, flipping tofu pieces occasionally for about 10-15 mins or until tofu becomes brown.

5. Then remove from heat.

To make the mushroom and basil sauté: 1. Heat oil in a pan on low-medium heat and add

mushroom, basil and pepper.

2. Stir for about 5 mins or until the mushrooms have shrunk in size and has softened.

3. Then remove from heat.

CITRUS GREEN BEANS WITH LEMON & HERB DUKKAH Preparation Time: 10 min.

Cooking Time: 10 min. Serves: 4

• 500g green round beans, top only trimmed • 2 tsp lemon rind • 2 tsp extra virgin olive oil • 1 garlic clove, finely grated • 3 tbsp Table of Plenty Lemon & Herb Dukkah • Salt and pepper to taste 1. Bring medium sized pot of salted water to

the boil. Add trimmed green beans to the pot and remove after 2-3 minutes. Place in a bowl and put in fridge for 5 minutes in order to stop cooking process.

2. Remove green beans from fridge and

drizzle with grapeseed oil, garlic and lemon rind. Season with salt and pepper.

3. Place green beans on serving platter and

sprinkle generous amount of Lemon & Herb Dukkah.

To make the veggies: 1. Place broccoli in a pot filled with boiling water and

cover for about 5-10 mins or until broccoli is cooked.

2. Meanwhile, peel the skin off the corn and place it in a separate pot filled with boiling water and cover for at least 10 mins or until it's cooked. Then cut corn off the cop.

3. Then place in separate bowls to serve.

To assemble: 1. Place rice, veggies, tofu and mushroom sauté in bowls to serve. Enjoy!

[13]

CHICKEN AND FETA FILO PARCELS WITH LEMON AND HERB DUKKAH Preparation Time: 30min Cooking Time: Approx 1 hour Servings: 4

• 2 Tbsp Olive Oil Spray • 2 Free Range Chicken Breast Fillets, 2cm cubes • 100g Feta, crumbed • 20-40g Table of Plenty Lemon and Herb Dukkah • 9 Sheets Filo Pastry • 1 Cup Chicken Stock (if needed) • 1 Red Onion chopped • 1 Red Capsicum chopped • 2 Garlic Cloves, chopped • 1 Tsp Paprika& Salt & Pepper • 1 Tbsp Dried Oregano • 1 Tbsp Chopped Fresh Continental Parsley

1. In a heated bottomed pan, over a medium high heat, pour in olive oil, cubed free range chicken breasts, red onion, red capsicum and chopped garlic. Sautee ingredients for several minutes. Add part chicken stock to stop ingredients from sticking to pan.

2. Add dried oregano, paprika and salt and pepper to taste.

Pour in remaining chicken stock if needed. Mixture should be moist, not wet. Continue to cook another 10-12 minutes until chicken is fully cooked. Toss in chopped parsley. Allow to cool for 30 minutes.

3. Pre-heat oven to 180C. Line baking tray with grease proof paper.

Place filo pastry sheets on counter. Spray with olive oil in between every layer (9) and then carefully cut into 4 sections with sharp knife (not serrated) 4. Place portion of cooled chicken filling on each filo pastry

section. Crumble feta on top and loosely bring filo pastry up towards the middle, leaving the middle portion of ingredients exposed. Sprinkle a generous portion of Table of Plenty Lemon & Herb Dukkah on top.

5. Bake for approximately 30 minutes or until golden in colour. Remove from oven.

Serve with a fresh green salad.

[14]

LEMON & HERB DUKKAH CRUSTED SALMON WITH PEPPER SMASHED

Preparation Time: 10 min Cooking Time: 40 min Serves: 4

• 800g baby cocktail potatoes • 40g Table of Plenty Lemon & Herb Dukkah • 4 x 150g Tasmanian salmon fillets (preferably with skin)

• 2 tbsp fresh chopped chive • 2 tbsp fresh chopped curly parsley • Rind and juice of 1 x lemon • 2 tbsp olive oil • 1 knob unsalted butter • Salt and pepper to taste 1. Preheat oven to 200°C. Boil potatoes in salted water.

Drain & set aside. Use the back of a spoon to lightly smash potatoes, add butter, drizzle with olive oil, chives, salt & pepper. Divide onto 4 plates.

2. Place the Lemon & Herb Dukkah, chopped parsley & lemon rind on a plate. Pour lemon juice on the salmon fillets. Place the salmon on the plate, flesh side down & press firmly to coat.

3. Place non-stick frying pan on element; add salmon,

skin side down in cold pan. Turn on to medium heat.

Cook for approx 4 mins, skin will be crispy & bottom flesh pale pink.

GRILLED PRAWN SKEWERS WITH PISTACHIO DUKKAH

Preparation Time: 20 min Cooking Time: 25 min. Serves: 4

• 1 kg green prawns (approx 30),

leave tails intact, deveined • 40g Table of Plenty Pistachio Dukkah • 2tbsp fresh chopped coriander • Fresh lime juice and lime wedges for serving • Sea salt to taste • Olive oil spray

1. Combine fresh chopped coriander

and Pistachio Dukkah in a bowl. Add green prawns, squeeze lime juice and toss until prawns are coated.

2. Preheat a barbecue grill or char grill

on medium. Thread the prawns, tail-end first, onto bamboo skewers, 2 per skewer. Place in a single layer on a tray. Sprinkle more Lemon Herb Dukkah on top, season with sea salt and spray with olive oil.

3. Cook on the grill, turning, for 3-4

mins or until the prawns change colour.

Transfer to a serving platter. Garnish with lime wedge.

4. Finish off in pre-heated oven for another 3 minutes.

Salmon should be medium rare. Place on top of smashed potatoes & garnish with a lemon wedge.

[15]

WARM CHICKEN SALAD WITH PISTACHIO DUKKAH FLATBREADS Preparation Time: 20 min Cooking Time: 25 min.

Serves: 4

1. Preheat oven to 200C. Cut pita bread into various shapes, spray with olive oil and sprinkle generously with Table of Plenty Pistachio Dukkah. Bake for approx 8-10 minutes, or until flatbreads appear golden in colour. Remove from oven to cool.

2. In a bowl, marinate free range chicken breasts in extra virgin oil, lemon juice and dried oregano. Season with salt and pepper. Set aside. Pre-heat grill pan.

3. On a serving platter, place all salad ingredients and drizzle with extra virgin olive oil. Set aside.

4. In pre-heated grill pan, place marinated free range chicken breasts and cook for approx 4 minutes per side. Place on salad platter. Add flatbreads to salad platter and sprinkle whole dish with Table of Plenty Pistachio Dukkah.

• 4 Free Range Chicken Breast Fillets • 200g Mixed Leaves • 1 Carrot, ribboned • 1 Lebanese Cucumber sliced • 2 Vine Ripened Tomatoes, quartered • ½ Red Onion, thinly sliced • 1 Avocado sliced • 2 x 40 g Table of Plenty Pistachio Dukkah

(for pita bread and to sprinkle when serving) • 2 Wholemeal Pita Bread, cut into various shapes • 3 tbsp Extra Virgin Olive Oil • 1 x Lemon (juice only) • Olive Oil Spray • 1 tbsp dried oregano • Sea Salt and Pepper to taste

SPICED LAMB RACK WITH PISTACHIO DUKKAH • 2 X 8 cutlet racks of australian lamb • 2 free range eggs, lightly beaten • 40g Table of Plenty Pistachio Dukkah • 1 tsp cayenne pepper • 2 tbsp chopped continental parsley • 200g asparagus, stalks trimmed and steamed 1. Preheat oven to 200C. Line a baking tray with

greaseproof paper.

Combine chopped Continental Parsley and Table of Plenty Pistachio Dukkah in a bowl. Set aside.

Lightly beat free range eggs in a separate bowl.

Preparation Time: 10 min Cooking Time: Approx 30 min Serves: 4

2. Dip lamb racks in egg mix and then coat in spiced parsley and Table of Plenty Pistachio Dukkah mix.

3. Cook in preheated oven for approx 25 minutes.

Place on serving platter with steamed vegetables.

[16]

PRAWN COCKTAIL WITH CHILLI MAYO & PISTACHIO DUKKAH Preparation Time: 15 min Cooking Time: Approx 10 min Serves: 4-6

• 1 kg Green Prawns, tail intact,

deveined • 40-60g Table of Plenty Pistachio Dukkah • 3 Tbsp extra virgin oil • 2 garlic cloves chopped • 1 lemon, juice only • 1 tbsp chopped parsley • Sea salt and pepper to taste

Chilli Mayo

• 150g good quality egg mayonnaise • 1 birds’s eye chilli finely diced, seeds removed (Optional) • 1 tbsp apple cider vinegar • 1 tsp cracked pepper

1. In a heated pot, over a medium-high heat, pour in olive oil, sliced garlic and prawns. Stir occasionally.

2. Mix Chilli Mayo ingredients until smooth and pour into serving dish.

3. After several minutes, tails will start to turn pink in colour.

Now add lemon juice and Table of Plenty Pistachio Dukkah.

Lightly toss until all prawns are opaque in colour and cooked through. Time may vary from 3-8 minutes.

4. Immediately remove from heat and tumble cooked prawns

onto serving platter. Sprinkle sea salt and pepper to taste.

5. Place chilli mayo on same platter with cucumber slices and lemon/lime wedges.

GOATS CHEESE ROLL WITH FRESH HERBS & TABLE OF PLENTY LEMON & HERB DUKKAH Preparation Time/Chilling Time: 45min. Serves: 4

• 1 x 100g Goats Cheese Roll • 40g Table of Plenty Lemon & Herb Dukkah • 1 Tbsp chopped fresh Continental Parsley • 1 Tbsp chopped fresh Dill • 1 Tbsp chopped fresh Marjoram or Oregano • 6 Sundried Tomato Halves (preferably not in oil)

1. In a medium shallow bowl mix Table of Plenty Lemon & Herb Dukkah, Fresh Herbs and Sundried Tomatoes.

2. Roll unwrapped Goats Cheese Log in

mixture and gently press so that entire exterior is coated.

3. Wrap in clingfilm and allow to chill in

fridge for 30 minutes.

4. Gently unwrap Goats Cheese Roll and place on serving board with favourite flatbreads and crackers.

[17]

Available at Coles, Woolworths and leading independent stores. Follow us today to receive wholesome recipes and food inspirations. www.tableofplenty.com.au

BRING HOME OUR PLENTIFUL RANGE TODAY!