Dukkah’ed Sprouts

Because sprouts are for life and not just for Christmas. And because we now have our own house blend of dukkah. And because we are now selling fresh veg.

We have recently started stocking bio-dynamic produce in the shop, and this has opened up a whole new veggie vista for us. Bio-dynamic? It’s kind of like organic but with a sprinkling of pixie dust. The term is used for lands which are farmed totally in tune with the seasons and with the utmost respect for the soil. Our supplier, A G Brockman, is only a clod of mud’s throw down the road near Canterbury: we are keeping it as local as possible.

Anyway, as per our handy hint in the last post, we bring you our top veggie snack of the hour. Be warned: we are nothing if not fickle, and so this will surely have changed by next week.

Ingredients (as a Winter starter or side dish for 4):

  • 250g Brussels sprouts, washed, tailed and sliced
  • 100g kale, washed and chopped
  • 3-4 tablespoons of your favourite posh oil: we use a mix of olive and argan
  • 2 tablespoons dukkah*
  • 150g halloumi, diced (optional)

Simply rub the prepared vegetables with the oil and then coat with the dukkah. Bake covered on around gas mark 6 (200C) for 7-8 minutes, and then uncover, add the halloumi if using, and pop back in the oven for another 5-6 minutes or until the kale is crispy and the sprouts cooked.

In the meantime, do not throw your sprout stalks away, but rather trim them, as per Mr. Shopkeeper’s example on the left, and then either eat them with salt, or slice them into salads or stir-fries. Waste not, want not and all that.

*Bonus Veggiestani dukkah recipe: Before Marmite was invented people were possibly more creative with their bread consumption: dukkah is a spice mix which was used in conjunction with olive oil to spice up the daily loaf. If you can’t wait to get your hands on our new house mix, you can make it your own at home. Toast equal quantities of raw hazelnuts (although we use almonds because hazelnuts make Mrs. S’mouth go funny) and sesame seeds with half that amount of cumin and coriander seeds. Grind roughly with some salt and black pepper, and Rameses is your uncle.

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One Response to Dukkah’ed Sprouts

  1. radhika says:

    I always wanted to know how to make dukkah. I love Salmagundi.

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