Dukkah Salad
Photography: ANDY SEWELL
Soups & Salads
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Dukkah Salad

Make this in summer when the tomatoes are at their best. The better the tomato, the better this will taste, so splash out and get the good ones.
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Photography: ANDY SEWELL
Serves
Serves 2 as a main or 4 as a side
Ingredients
1 fennel bulb
2 tbsp of olive oil
1 tsp of za’atar
300g assorted heritage tomatoes, cut into chunks
2 tbsp of good-quality extra virgin olive oil
Grated zest & juice of ½ lemon
2 tbsp of dukkah
150g of soft goat’s cheese
1 small handful of fresh tarragon leaves
Salt
Method
Step 1

Preheat the oven to 200°C/Fan 180°C.

Step 2

Cut the fennel bulb into 6-8 wedges, depending on how large your fennel is. Toss in the olive oil, za’atar and salt to taste, place on an oven tray and roast for 25-30 minutes until soft, slightly crisp and golden. Set aside to cool slightly.

Step 3

Toss the tomatoes in a little salt and the extra virgin olive oil, lemon zest and juice and dukkah. Roughly crumble the cheese and place on a large serving plate, followed by the roasted fennel and then the tomatoes. Finish with the tarragon leaves.

Imad’s Syrian Kitchen is published by HQ (HB, £26). Food photography by Andy Sewell.

DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at info@sheerluxe.com.

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