Rocket and Cherry Salad with
Almond & Pistachio Dukkah




  • 1/4 cup almond kernels
  • 1/4 cup pistachio kernels
  • 1 tbsp ground cumin
  • 3 tsp ground coriander
  • 1 tsp paprika
  • 1 tbsp sesame seeds
  • 1/2 tsp garlic powder



Place almonds and pistachios in a small frying pan over medium heat. Cook, stirring occasionally, for 5 minutes or until toasted. Transfer to a bowl. Set aside to cool for 10 minutes. Process in a food processor until finely chopped.

Place cumin, coriander, paprika, sesame seeds and garlic powder in the same pan over low heat. Cook gently, stirring, for 3 to 4 minutes or until fragrant. Remove pan from heat. Add to nut mixture and stir to combine.

Combine salad ingredients and sprinkle Dukkah over salad. Drizzle with a little olive oil and some cherry juice (if using preserved cherries).