Name: Cos wedges with dukkah & pickled eggplant dressing
Prep time: 15 min
Total time: 15 min
Yield: 4-6
Ingredients: 2 shallots, shaved thinly; 2 tablespoons sherry vinegar; 1 cup (280g) Greek yoghurt; 2 tablespoons Indian eggplant pickle; 1 small clove garlic, crushed; 1 Lebanese cucumber (130g), chopped finely; 2 tablespoons fresh mint leaves, chopped finely; 2 tablespoons fresh dill sprigs, chopped finely; 3 baby cos (romaine) lettuce, cut into 4 wedges each; Hemp seed & macadamia dukkah; 2 tablespoons hemp seeds; 1 tablespoon nigella seeds; 2½ teaspoons coriander seeds; 1½ teaspoons cumin seeds; 35g (1oz) dry-roasted macadamias, chopped finely; 2 teaspoons sea salt flakes

Ingredients

2 shallots, shaved thinly

2 tablespoons sherry vinegar

1 cup (280g) Greek yoghurt

2 tablespoons Indian eggplant pickle

1 small clove garlic, crushed

1 Lebanese cucumber (130g), chopped finely

2 tablespoons fresh mint leaves, chopped finely

2 tablespoons fresh dill sprigs, chopped finely

3 baby cos (romaine) lettuce, cut into 4 wedges each

Hemp seed & macadamia dukkah

2 tablespoons hemp seeds

1 tablespoon nigella seeds

2½ teaspoons coriander seeds

1½ teaspoons cumin seeds

35g (1oz) dry-roasted macadamias, chopped finely

2 teaspoons sea salt flakes

Method

Make hemp seed and macadamia dukkah. Dry-fry seeds in a medium frying pan over medium heat for 2 minutes or until toasted and fragrant. Transfer to a mortar and pestle; pound until coarsely crushed. Stir in macadamias and salt.

Place the shallots and vinegar in a small bowl; season. Toss to combine. Set aside until ready to serve.

To make pickled eggplant dressing, combine the yoghurt, eggplant pickle, garlic, cucumber, mint and dill in a medium bowl. Season to taste.

Spoon half the dressing on a serving platter. Arrange lettuce wedges on dressing. Top with drained pickled shallots and sprinkle with 3 teaspoons of the dukkah (store remaining for another use, see tips below). Serve with remaining dressing.

How long will the hemp and macadamia dukkah keep?

Leftover hemp seed dukkah can be stored in an airtight container for up to 3 months. Refresh in a warm frying pan until fragrant. Use in salads and on soups or any baked vegetables.