Dukkah Salad
Dukkah Salad

Dukkah Salad

Make this in summer when the tomatoes are at their best. The better the tomato, the better this will taste, so splash out and get the good ones.
Photography: ANDY SEWELL
Serves 2 as a main or 4 as a side
1 fennel bulb
2 tbsp of olive oil
1 tsp of za’atar
300g assorted heritage tomatoes, cut into chunks
2 tbsp of good-quality extra virgin olive oil
Grated zest & juice of ½ lemon
2 tbsp of dukkah
150g of soft goat’s cheese
1 small handful of fresh tarragon leaves
Step 1

Preheat the oven to 200°C/Fan 180°C.

Step 2

Cut the fennel bulb into 6-8 wedges, depending on how large your fennel is. Toss in the olive oil, za’atar and salt to taste, place on an oven tray and roast for 25-30 minutes until soft, slightly crisp and golden. Set aside to cool slightly.

Step 3

Toss the tomatoes in a little salt and the extra virgin olive oil, lemon zest and juice and dukkah. Roughly crumble the cheese and place on a large serving plate, followed by the roasted fennel and then the tomatoes. Finish with the tarragon leaves.

Imad’s Syrian Kitchen is published by HQ (HB, £26). Food photography by Andy Sewell.

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