I had one of the tastiest brunches last weekend, made all the more delicious by an incredible eye-opening dip. I know, who thought a dip could be classed as so? Trust me on this.
This plate was full of all things I love, looked incredible and tasted utterly divine.
The ingredients were simple; feta cheese, peaches and dukkah. I’m new to this last ingredient, and hadn’t actually understood what it was until the dish arrived. Simply put, it’s a blend of nuts, seeds and spices originating from North Africa.
I’d like to say that the dukkah stole the show on the plate, but in all honesty all the flavours packed one almighty combination of tangy sharpness, complimented by honey drizzled sweet seasonal peaches, and a fragrantly spiced nutty mix. I had to recreate this one at home.
As it’s packed with nuts and seeds with the addition of flavoursome spices, dukkah is both nutritious and adds a delicious texture and aromatic punch. Stored in a jar it lasts for months too, and works with so many other dishes; sprinkled over salads, roasted veg and many other dips, or simply served in a bowl to dip olive oil-soaked bread into.
So here’s my seriously tasty dip, inspired by last weekend’s brunch. This truly is a pretty little plate to savour.
Whipped feta dip – serves 4
200g feta cheese
150g greek yoghurt
squeeze of lemon juice
1 juicy peach
small handful of fresh thyme leaves
squeeze of honey
Dukkah – this will fill a large, and last up to 6 months
150g almonds (or hazelnuts, cashews, walnuts etc)
150g sunflower seeds
2tbsp coriander seeds
2tbsp cumin seeds
1tbsp fennel seeds
good pinch of cracked black pepper
pinch of salt
In a hot dry frying pan, toast the nuts for a few minutes, then put aside. Next toast the sunflower seeds, these will take less time so be careful not to burn them. Add them to the toasted nuts, then return the pan to the heat again and add the coriander, cumin and fennel seeds with a good pinch of pepper. Toast these so that the aromas are released and the seeds begin to pop, then grind these in a pestle and mortar to release the flavours further.
Pulse the nut mix into a finer consistency – I like the chunkiness of the nuts, so didn’t pulse for long. Then add the spices to the nuts and season with a pinch of salt.
Slice the peach (or nectarine) into segments, and griddle these over a high heat for a jammy sweetness and to char the sides, then set aside to cool.
In a blender, crumble the feta with the yoghurt then pulse to a rough consistency adding a squeeze of lemon juice.
Spread the whipped feta mix onto a plate, or shallow bowl, then add the charred peaches, sprinkle over a few tablespoons of dukkah before drizzling a squeeze of honey over the plate and adding the fresh thyme leaves.
Try adding smoked paprika or some chilli flakes to the dukkah, for an extra kick.