Solo: Dukkah Butternut and Beetroot Salad

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Solo: Dukkah Butternut and Beetroot Salad

Crazy, protesting salad season is back, join the silent but delicious protest with us and enjoy the benefits of this dukkah spiced butternut, sweet beetroot, and carrots with springtime mangetout and tasty golden delicious apples not forgetting the salty lavishness of crispy bacon brought together with a soothing milky, yogurt dressing.

Ingredients to serve 1

  • 75g x Diced Bacon
  • 100g x Butternut Chunks - each piece halved
  • 1 x Beetroots - halved then cut into thin wedges
  • 1 x Carrots - cut into chunks (similar size to butternut)
  • 25g x Sugar Snap Peas - chopped
  • ½ x Golden Delicious Apple - grated before serving
  • 15g x Pecan Nuts - chopped
  • 25g x Ricotta - gently crumbled
  • 30ml x Plain Yoghurt
  • 5g x Wild Rocket - long or thick stems removed
  • 2.5g x DD Spice Mix - Dukkah
  • Milk (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)


Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220°C.

Washing Instruction

Wash your hands, beetroot, carrots, sugar snap peas and apple well. Rinse your wild rocket thoroughly and drain on paper towel.

Gino's Tip

It's important to drizzle your vegetables with olive oil before seasoning so that your seasoning sticks.

Step 1 - Roasted Vegetables

Toss your butternut and carrots chunks in a large mixing bowl with your DailyDish Spice Mix and a good drizzle of olive oil, salt, and pepper. Scatter onto an oven tray, cover with foil and pop into the oven for 18 minutes - reserve your mixing bowl for your beetroot. Toss your thin beetroot wedges in your large mixing bowl and drizzle with olive oil, salt, and pepper. Scatter onto a separate oven tray, cover with foil, and roast for 18 minutes. After 18 minutes remove the foil from your vegetables, scatter your pecan nut pieces over your carrots and butternut and continue to roast for 6-8 minutes until your butternut and carrots are lightly browned and tender. Continue roasting your beetroot for an additional 12-16 minutes until tender.

Step 2 - Yoghurt Dressing

Whisk your yogurt along with half of its amount in milk until dressing like then whisk in a few drizzles of olive oil and season with salt and pepper. Reserve to serve.

Step 3 - Fried Bacon

Heat a large casserole pan over med-high heat, add a drizzle of olive oil and once your pan is hot, proceed to fry your diced bacon for 4-5 minutes until crisp - method with more browning and crisping. Instead of using olive oil, you can use a few dashes of water to get your bacon going and once the fats in the bacon start rendering it will cook in its own fat - method with less browning.

To Serve

Mix your roasted vegetables with your chopped sugar snap peas, wild rocket, and fried bacon. Gently mix in your sliced apples then divide your salad amongst your servings and serve with your yogurt dressing and crumbled ricotta.