Figs with macadamia and bush tomato dukkah

Egyptian dukkah gets a modern-day Indigenous Australian twist with macadamias, pepperberries and ground bush tomatoes with this recipe from Nornie Bero. Fresh watercress and rocket leaves are dressed with a malt and lime dressing, then topped with charred figs and the macadamia and bush tomato dukkah.

• serves

  2

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

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Ingredients

• 4 figs, halved
• 2 cups watercress sprigs
• 1 cup rocket leaves

Dressing

• 1 tbsp malt vinegar
• 1 lime, juiced
• pinch sea salt
• pinch sugar

Dukkah

• ½ cup macadamia nuts
• pinch whole pepperberries
• ½ tsp coriander seeds
• ½ tsp cumin seed
• 1 tsp ground bush tomatoes
• 1 tbsp black sesame seeds

Instructions

1. To make the dukkah, place all ingredients (except the sesame seeds) in a dry frying pan, then toast until golden and fragrant. Transfer the nuts and spices to a mortar and pestle and grind until the spices are crushed and the macadamias are the size of small chunks. Fold in the black sesame seeds.
2. Place the figs, cut-side down, in the pan and char until golden and caramelised, then set aside.
3. Combine the dressing ingredients in a small bowl and whisk well to combine. Combine the watercress and rocket in a large bowl, then dress with the malt dressing. Divide the dressed leaves between plates, top with the charred figs and sprinkle with the macadamia and bush tomato dukkah.

 

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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Watch the full episode here

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Watch the full episode here

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