Yogurt with Grape and Cucumber Salad Topped with Dukkah

Dukkah, also known as duqqa, is an Egyptian condiment made from a mixture of herbs, nuts (like cashew or hazelnut), and spices. The actual spice mix varies from family to family but the mixture is dry roasted, pounded and served as a dip or topping. For this recipe, dukkah is sprinkled over the yogurt, grape and cucumber salad.

Recipe Yield: 4

Ingredients

Dukkah:

• 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 salt

Yogurt:

• 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

Directions

To make dukkah:

1. Heat oven to 350 F.
2. Spread cashews and hazelnuts on baking sheet and toast 6-8 minutes.
3. Transfer to food processor and set aside.
4. In skillet over medium heat, toast sesame seeds, cumin seeds and coriander seeds until fragrant, 1-2 minutes, then transfer to food processor.
5. Add dried thyme and salt.
6. Pulse mixture until coarsely ground. Makes about 1 cup that can be stored in an airtight container.

Remaining Steps:

1. Divide yogurt into four 3/4-cup portions.
2. In small bowl, combine grapes, cucumber, shallots, olive oil, vinegar, salt and pepper.
3. Toss to combine.
4. Top each bowl of yogurt with 1/2 cup grape mixture, 1 tablespoon dukkah and sprinkle of lemon zest.

Source: Recipe Source: California Table Grape Commission