“Eat Your Vegetables” Roasted Carrot Green Bean Coconut Salad
Written by Vegetarian Star on August 29th, 2013 in Authors, Food & Drink, Recipes.
Looking for a preview of Washington Post editor Joe Yonan‘s cookbook, Eat Your Vegetables, before purchasing?
Try a sample recipe from the collection created from the former meat-loving Texan and food critic that utilizes the flavors from around the globe.
Yonan travels to Egypt via the spice section of the grocery store in his recipe for Roasted Carrot, Green Bean and Coconut Salad.
Dukkah is a mixture of spices and nuts, often blended with olive oil and used as a dip for breads.
In Yonan’s recipe, it makes a crunchy topping for the salad much like breadcrumbs, nuts or crumbled hard cheeses do.
You can find it at International food stores, Middle Eastern food stores and other International stores or you can go online to order it.
Yonan used his food column to describe his experience with Dukkah:
“When the weather cooled off recently, I returned to roasting, and the last time I roasted carrots, I threw in some slim green beans for the last few minutes, then tossed them with a little dukkah, leftover rice and spinach leaves for a main-course salad. Large coconut flakes played off the coconut’s presence in the dukkah, which I also used to make the dressing.”
“It certainly wasn’t Egyptian, but then again, neither am I.”
Like Yonan, you don’t have to go to Egypt to experience dukkah in your salad.
Grab his recipe at the Washington Post and travel with your taste buds today.
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