Egyptian Salad with Dukkah Dressing

Cook Time 20 minutes

Servings 4


1 Lebanese bread

1 punnet of very ripe cherry tomatoes, quartered

1 Lebanese cucumber, seeds removed and finely chopped

2-4 radishes, chopped

½ Spanish onion, chopped

4 sprigs of parsley, leaves picked and chopped

4 sprigs of mint, leaves picked and chopped


1 tbsp Lemon and Herb Dukkah

Juice ½ lemon

2 tbsp extra virgin olive oil

Salt & pepper


Preheat the oven to 180°C and heat up the bread for 5-8 minutes until crisp. Cool and then break up.

Mix together the dressing ingredients.

Combine all of the chopped vegetables and herbs in a bowl. Drizzle over dressing and toss. Top with broken up Lebanese bread and serve, tossing bread through at the very last minute.


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