Honey & Harissa Roasted Carrots

Ingredients

• 2-3 tbls buckwheat honey

• 2 tbls butter

• 1/8c extra virgin olive oil

• 1 tbls harissa

• 1-2 tbls dukkah

• 1 bunch of carrots

• pinch sea salt

• pinch black pepper

Method

1. Preheat the oven to 450°F.

2. Mix together the olive oil, honey and harissa along with the salt and pepper to taste. Save a couple tablespoons to glaze the rest with the carrots towards the end.

3. Pour mixture over carrots on a rimmed baking sheet and cover with foil. After 15mins remove the foil and pour the rest of the glaze and add the butter over the top. Roast the carrots another 5 mins or until golden. Sprinkle dukkah and more salt and pepper to finish

4. Optional: serve with Greek honey mixed with 1-2tbls of honey

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Beet Carpaccio

Ingredients

• 2 cooked beets (we roasted ours - you can boil them in water as well)

• 1 tbsp honey

• 1/2 lemon juice

• 4 tbsp of olive oil

• 1 tsp Dukkah

• salt (to taste)

• green onion tops (optional, they add a nice flavor)

Method

Slice the beets thin using a mandolin and arrange on a platter.

Make the dressing: in a bowl, whisk all the remaining ingredients the until you obtain a smooth somewhat thin dressing, then add the olive oil and the lemon juice then blend well.

Pour over the beets and let it marinade in the fridge for at least 30 min.

Dukkah with Brie

Ingredients

• 1 “Brie” style wheel of your choice

• 1 tsp Dukkah

• 1-2 tbsp buckwheat honey

Method

Preheat the oven to 350.

In an over proof dish put the cheese sprinkle with Dukkah and drizzle the honey on top.

Bake for 5 min or until the cheese start to soften and melt and some of the inside cream starts to come out blends with the honey.

Endive Dukkah Salad with Preserved Lemon Vinagrette

Ingredients

• 2 Endives

• Soft Cheese (to preference)

• 1 tsp Dukkah

• 1/4 Preserved Lemons (pulp removed)

• 2 tbsp Extra Virgin Olive Oil

• 1/2 tsp Honey

• 6 Walnuts (halved or diced)

• Salt to taste

Wash the endives and cut the bottom to obtain whole leaves. Scatter them on a plate, crumble the cheese and the walnuts on top. Make the vinaigrette by whisking the olive oil, honey, dukkah and the chopped preserved lemon until the vinaigrette is nice and thick, drizzle over salad and serve.

Dukkah Brie Sandwich

Ingredients

• 1 Baguette

• 1 Brie (sliced)

• 1 tbls Dukkah

• 5-7 Walnuts (whole and/or crushed)

• 2-3 tbls Honey

• 1 handful Arugula

Method

1. Simply cut open your baguette

2. Arrange brie, walnuts and drizzle honey

3. Broil sandwich at 425 degrees for 5 mins or until golden on top - for the best warm toasty version (although untoasted is also delicious!).

4. Place arugula and sprinkle Dukkah to finish et Voila!

Baked Brie with Dukkah & Honey

Ingredients

• 1 Brie (8oz or so)

• 1tsp Dukkah

• 1-2tbls Honey

Method

Preheat the oven to 350 degrees. Place your brie in a oven proof baking dish, drizzle honey and sprinkle with dukkah. Heat for 5-7 mins depending on the size of your brie (and your oven). Keep an eye on it so it doesn’t burn or become flat. The cheese should maintain it’s shape and have just a bit of oozing out the center.

Dukkah Endive Salad

• 2 endives
• 4 dates
• 150g Manchego cheese
• Picholine Olive Oil
• half a lemon
• 2 tbsp. Dukkah

Separate the endives leaves rinse and dry. Place on a plate and put aside. Pit the dates and slice. Mix your olive oil and a half a lemon into a thick vinaigrette. Pour the vinaigrette on top of the endives, sprinkle 3 quarters of the Dukkah, and mix all with your hands. Add the dates, then grate the cheese on top and sprinkle the rest of the Dukkah over the salad.