Dukkah Recipe Jamie Oliver Recipes

DUKKAH BEEF CARPACCIO

Steps:

• Rub the steak all over with ½ a tablespoon of olive oil and a pinch of sea salt and black pepper.
• Get a non-stick frying pan hot on a high heat, then sear the steak on all sides for 3 minutes in total. Remove to a board.
• Finely slice the radishes, reserving any nice leaves. Halve the pomegranate and holding one half cut side down in your fingers, bash the back of it with a spoon so all the seeds tumble out into a bowl.
• Squeeze the juice from the remaining half through a sieve into a separate bowl.
• Quarter the preserved lemons and trim away the seedy core. Finely chop the rind and add to the pomegranate juice with 1 tablespoon each of extra virgin olive oil and red wine vinegar, then taste and season to perfection.
• Slice the steak as finely as you can, then use the side of your knife to flatten and stretch out each slice.
• Divide between your plates, sprinkle over the radishes and leaves, then spoon over the dressing.
• Scatter over the dukkah and pomegranate seeds, then finish with a drizzle of extra virgin olive oil.

DUKKAH

Steps:

• Heat oven to 180C/160C fan/gas 4. Mix everything together in a bowl then spread over a baking tray and cook for 8-10 mins until the dukkah looks toasted.
• Tip into a food processor and pulse a few times just until the nuts are chopped not smooth.