This recipe uses dukkah, an Egyptian spice blend with a variety of culinary uses.
1/3 cup raw cashews
1/3 cup hazelnuts
1/4 cup sesame seeds
2 tablespoons cumin seeds
2 tablespoons coriander seeds
2 tablespoons dried thyme
1/2 teaspoon of salt
3 cups plain, nonfat Greek yogurt
1/2 cup green California grapes, halved
1/2 cup red California grapes, halved
1 cup English cucumber, diced
1 tablespoon minced shallot
1 tablespoon extra-virgin olive oil
1 tablespoon white balsamic vinegar
Salt to taste
Pepper to taste
4 tablespoons dukkah
1 teaspoon lemon zest
To make dukkah: Heat the oven to 350 F. Spread the cashews and hazelnuts on a baking sheet and toast for 6-8 minutes. Transfer to a food processor and set aside. In a skillet over medium heat toast the sesame seeds, cumin and coriander seeds until fragrant, 1-2 minutes, then transfer to food processor. Add dried thyme and salt. Pulse the mixture until coarsely ground. Makes about 1 cup that can be stored in an airtight container.
Divide the yogurt into four, 3/4 cup portions. In a small bowl, combine the grapes, cucumber, shallot, olive oil, vinegar, salt and pepper. Toss to combine. Top each bowl of yogurt with 1/2 cup grape mixture, 1 tablespoon dukkah and a sprinkle of lemon zest.
(PS: We found a great source of uses for dukkah in The Seattle Times – check it out!)
Nutritional information per serving: Calories 220; Protein 19 g; Carbohydrate 18 g; Fat 8 g (33% Calories from Fat); Saturated Fat 1.5 g (6% Calories from Saturated Fat); Cholesterol 10 mg; Sodium 140 mg; Fiber 2 g.