Fig, Melon & Dukkah Salad
Sweet cantaloupe melon, paired with tender figs, creamy burrata, salty prosciutto and spicy and nutty dukkah are a gorgeous contrast of colors, flavors and textures. I promise you one thing, this Fig, Melon and Dukkah Salad is one you will turn to again and again, all summer long.
Equipment
- Large Platter
- Small skillet
- Food processor or mortal and pestle
- Salad spinner
Ingredients
For the Dukkah
- 1/4 cup raw pistachios out of their shells
- 1/4 cup raw pumpkin seeds out of their shells
- 1/4 cup raw sunflower seeds
- 2 tablespoons raw sesame seeds
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 teaspoon flaky sea salt such as maldon
For the Salad
- 7 ounces watercress or arugula
- 1/2 Tuscan melon or ripe cantaloupe
- 1 pint fresh figs
- 2 4 ounce balls of burrata or fresh mozzarella
- 2 ounces prosciutto
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- handful fresh herbs such as basil or mint
Instructions
Prepare the Dukkah
- Heat the skillet over medium heat. Add the pistachios and toast until lightly golden brown. Remove from skillet place in food processor fitted with the steel blade attachment.
- Add the pumpkin seed and sunflower seeds to the skillet and toast until lightly golden brown. Remove from skillet place in the food processor.
- Add the sesame seeds to the skillet and toast until lightly golden brown. Remove from skillet place in the food processor.
- Add the cumin and coriander seeds to the skillet and toast until lightly golden brown. Remove from skillet place in the food processor.
- Pulse the nut seed mixture until everything is roughly chopped. It's ok if there are some larger bits and very fine bits. Instead of using a food processor you can smash the seeds, nuts and spices in a mortar and pestle. Stir in the flaky salt and set aside.
Make the Salad
- Remove the watercress leaves from any rough stems. Wash and spin the leaves dry, then lay them evenly over the platter. Alternatively, you can use arugula to line the platter (or a combination of both).
- Scatter the top of the watercress with quartered figs and chunks of melon.
- Carefully cut two balls of burrata into quarters and place them evenly around the platter.
- Tear slices of prosciutto and tuck them in between the melon, figs and burrata.
- Top everything with fresh herbs like mint and basil, lemon juice and extra virgin olive oil.
- Sprinkle the salad evenly with 1-2 tablespoons of the prepared dukkah. Reserve the reaming dukkah for grilled chicken, flatbread, or other salads!
Notes
Dukkah (also known as Duqqa) is an ancient spice and nut blend that hails from Egypt. It usually has a combination of nuts and seeds (especially sesame), along with toasted cumin and coriander. Feel free to experiment with whatever nuts and seeds you like, and the amounts of each. It's a little different every time I make it!
Nutrition
Serving: 1portionCalories: 160kcalCarbohydrates: 17gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 6mgSodium: 77mgPotassium: 329mgFiber: 3gSugar: 13gVitamin A: 1177IUVitamin C: 18mgCalcium: 96mgIron: 1mg
Tried this recipe?Let us know how it was!