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Peach & Hazelnut Dukkah Salad

Rebecca Weller - Vegan Sparkles
Prep Time 10 mins
Total Time 10 mins
Servings 4


  • 3 peaches ripened at room temperature and washed
  • 4 cups baby rocket leaves or your fave salad leaves
  • 3/4 cup skinned hazelnuts or macadamias
  • 1/3 cup raw sesame seeds
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • Pinch sea salt & cracked black pepper
  • 1/4 cup extra virgin olive oil
  • 1/3 cup fresh lemon juice


  • Grind hazelnuts on high speed in a food processor. Transfer to a small jar.
  • Add sesame seeds, cumin, coriander, salt, pepper and any other dried herbs or seeds that you fancy. Screw jar lid on and shake well to combine.
  • In another container, make the dressing by combining 1/3 cup hazelnut/herb dukkah mix, 1/4 cup olive oil and 1/3 cup lemon juice. Shake well.
  • Halve the peaches, remove the stones and cut each half into three pieces.
  • Combine the peach slices with rocket leaves, pile onto a plate (or 4 small bowls) and pour the dressing over top.
  • Enjoy!