Unlike many European-style salads. Mediterranean salads are more than just lettuce and cucumbers. Raw and cooked vegetables are often prepared together, usually seasoned with spices. The variations are endless. Dukkah is a spiced seasoning of mixed nuts and seeds very popular in Egypt, and is served in dishes throughout the day—breakfast, snacks, and meze.Egyptian Vegetable Salad with Dukkah

Serves 4

Preparation Time:20 minutes


  • 1 red bell pepper, seeded, cut into thick ribbons
  • 4 medium tomatoes
  • 1 ½ cups cooked white haricot beans
  • 1 red onion, thinly sliced
  • 12 black olives
  • 2 hard-boiled eggs, quartered
  • 1 tbsp. olive oil
  • Chopped fish cilantro-1 tbsp
  • 1 tbsp. white wine vinegar

For the Dukka

  • ½ cup blanched whole almonds or hazelnuts
  • 3 tbsp. sesame seeds
  • 1 tbsp. coriander seeds
  • 1 tsp. cumin seeds
  • ½ tsp. coarse sea salt
  • ¼ tsp. cracked black pepper


  • Small frying pan
  • Mortar and pestle or small blender
  • Bowl


  1. First, prepare the Dukkah: Heat a dry frying pan and when hot, throw in the almonds and seeds. Stirring continuously, and toast for 30 seconds. Place in the motar and crush. Add the salt and pepper and crush with the pestle, not too finely.
  2. Place all the salad ingredients in a bowl and toss gently together.
  3. Arrange on a serving dish, sprinkle with 1 tbsp. of the prepared dukkah, and serve.
  4. Now ready your Egyptian Vegetable Salad with Dukkah

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