Usuba
Blueberry, Goat Cheese and Dukkah Salad
Fresh salad with nutty dukkah — an Eastern spice blend of roasted nuts and spices. Blueberries and goat cheese complement the greens, while a lemon-honey dressing brings all the flavors together in a harmonious dish.
- Prep
- 40 min
- Cooking
- 20 min
- Total
- 60 min
- Standard serving
- 88.1 g
Ingredients
Total 15- Romaine lettuce
0.5 pcs - Goat cheese
to taste - Blueberry
to taste≈ 1/2 pcs - Pistachios
10 g≈ 1.5 tbsp - Almond
10 g≈ 1 tbsp - Hazelnut
10 g≈ 1 tbsp - Coriander seeds
5.625 g≈ 1.5 tsp - Cumin seeds
4.5 g≈ 1.5 tsp - Thymedried
to taste≈ 2/3 sprig - Sesame
18 g≈ 2 tbsp - Sea salt
to taste - Lemon juice
15 ml≈ 1 tbsp - Olive oil
7.5 ml≈ 1.5 tsp - Honey
to taste - Dijon mustard
2.5 ml≈ 1/2 tsp
Instructions
- 1
Step 1
Roast the nuts in the oven at 220 degrees for about 10 minutes, stirring occasionally. Transfer them to a thick towel and rub them to remove the shell.
- 2
Step 2
Separately, roast coriander, cumin, and sesame seeds in the oven for about 5 minutes. When both mixtures cool down, transfer them to a blender, add salt, and grind into a fine mixture. Pour the dukkah into a jar — it will be ready to use the next day.
- 3
Step 3
Arrange the greens (romaine, chard, arugula, or watercress) on a large plate, add blueberries and goat cheese.
- 4
Step 4
Prepare the dressing: mix olive oil, lemon juice, honey, and Dijon mustard. Whisk thoroughly, drizzle over the salad, and serve. Sprinkle with dukkah if desired.
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