Pistachio Dukkah Crusted Roasted Veggies

Serves 4
Time 1 hour


Pistachio dukkah

2 tbsp cumin seeds

2 tbsp coriander seeds

½ cup shelled pistachios 

½ cup sesame seeds

1 tsp salt

1 tsp pepper


1 head cauliflower, florets

1 large beetroot, chopped 

1 carrot, chopped

1 zucchini, chopped 

1 can chickpeas

2 tbsp extra virgin olive oil 

1 tsp salt

1 tsp pepper

½ cup my pistachio dukkah


Preheat oven to 160°C.

Toast cumin seeds, coriander seeds, pistachios, sesame seeds in a good nonstick pan. Place mix to a food processor, season with salt and pepper.

In a large bowl add vegetables and toss with olive oil and pistachio dukkah.

Spread vegetables out on a large baking tray. 

Bake for 35 minutes or until roasted to your liking, stirring vegetables every so often.