Peach and Beet Watercress Salad with a Multi-Seed Dukkah

Ingredients

• 70 g (½ cup)raw almonds
• 38 g (¼ cup)sesame seeds
• 32 g (¼ cup)raw pumpkin seeds
• 2 tablespoons (about 24 g)chia seeds
• 7green cardamom pods, crushed, green shells discarded
• ½ teaspooncumin seeds
• ½ teaspooncoriander seeds
• 62 g (½ cup)raw pistachios
• to tastesea salt
• 60 ml (4 tablespoons)freshly squeezed lemon juice
• 1 tablespoonDijon mustard
• 60 ml (¼ cup)olive oil
• ¼ cupfresh mint leaves, minced
• 4–6 smallbeetroot, cut into wedges; a mixture of red and golden beetroot works well
• 2–4 ripepeaches or nectarines, sliced
• about 113 g (4 oz)watercress or other salad leaves
• 1 ripeavocado, sliced or cubed
• from abovemint vinaigrette
• from abovemulti-seed dukkah
• to tastemint leaves for garnish (optional)

Instructions

1. 1

   Toast the almonds

   Heat the oven to 180°C (350°F). Spread the almonds on a baking tray and toast for 7 minutes.

2. 2

   Toast the seeds

   Add the sesame, pumpkin and chia seeds to the tray. Toast with the almonds for a further 5 minutes, then take the tray out and set it aside.

3. 3

   Toast the spices

   Put the cardamom, cumin and coriander seeds in a dry frying pan over a medium heat. Toast for a couple of minutes, until fragrant, then remove from the heat and grind with a mortar and pestle or spice or coffee grinder.

4. 4

   Make the dukkah

   Put the toasted almonds and seeds, ground spices, pistachios and salt in a food processor. Pulse until most are broken down but some larger pieces remain, then set aside.

5. 5

   Mix the dressing

   Stir the lemon juice and mustard together in a small bowl until smooth. Whisk in the olive oil until combined, then mix in the minced mint leaves. Set aside.

6. 6

   Steam the beetroot

   Steam the beetroot in a bamboo steamer or steaming basket over boiling water for about 15 minutes, until soft. Leave it to cool enough to handle; the skins should then peel off easily, or you can leave them on if the beetroot is organic.

7. 7

   Assemble the salad

   Divide the watercress between plates and arrange the beetroot, peaches and avocado on top. Drizzle with the mint vinaigrette and scatter over the dukkah. Finish with extra mint leaves if using.

What is peach and beetroot salad?

This is a composed salad: fruit, cooked vegetables and leaves are arranged together rather than tossed into one uniform mixture. Beetroot and peaches give it a sweet, earthy base, while watercress adds a peppery edge.

Dukkah is a Middle Eastern-style blend of toasted nuts, seeds and spices. Here, almonds, pistachios and several seeds provide a coarse, crunchy topping, while mint vinaigrette ties the contrasting flavours together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 590 calories, 15g protein, 51g carbs, 41g fat.

The nuts, seeds and olive oil contribute most of the fat, while the beetroot, peaches and seeds provide much of the carbohydrate. Nuts, seeds and avocado also contribute protein, though the salad is not especially protein-focused. For a more balanced plate, serve it with lentils or another protein-rich plant-based side.

Building the dukkah

Nuts and seeds: almonds toast first because they take longer than the smaller seeds. Adding the sesame, pumpkin and chia seeds later helps them toast without scorching.

Spices: dry-toasting the cardamom, cumin and coriander brings out their aroma before grinding. Pulse the whole dukkah mixture rather than blending it to a fine powder, so the finished salad keeps its crunch.

Getting tender beetroot

Steam the wedges until a knife can pass through them easily; the suggested 15 minutes is a guide, as the size of the wedges affects the cooking time. Let them cool before handling so you can peel them without burning your fingers.

Red beetroot can stain hands and boards, so handle it separately if you want to keep the golden beetroot and pale avocado looking distinct. Leaving the skins on is an option for organic beetroot, as stated in the method.

A dressing that clings

Start by stirring the lemon juice and Dijon mustard together, then whisk in the oil. This order helps the dressing come together evenly rather than leaving a layer of oil on top.

Add the minced mint after whisking. Taste the dressing before serving and adjust the salt to your preference.

Choosing ripe fruit

Peaches or nectarines should be ripe enough to smell fragrant and yield slightly when pressed, but still firm enough to slice neatly. Very soft fruit can become difficult to arrange on the leaves.

Prepare the fruit and avocado close to serving time so they stay fresh-looking. If making the other components ahead, keep the dressing and dukkah separate until assembly.

Serving the salad

Arrange the ingredients across four plates so each portion gets a mix of beetroot, fruit and avocado. Drizzle the vinaigrette over the leaves and finish with dukkah just before serving to preserve its texture.

The salad works as a light main course or as a side alongside grilled vegetables, lentils or a simple grain dish. If serving it as a main, a bowl of warm grains can make the meal more substantial.

Recipe notes & tips

• Toast the almonds and seeds until fragrant, but remove them promptly so the smaller seeds do not burn.
• Keep a few larger pieces in the dukkah for a pleasing crunchy texture.
• Cut the beetroot into similarly sized wedges so they cook at roughly the same rate.
• Let the steamed beetroot cool before peeling or arranging it.
• Dress the leaves shortly before serving to keep them from wilting.
• Add the dukkah at the end so it remains crisp.

Variations

• Use nectarines: swap them for the peaches if they are firmer or easier to slice.
• Change the greens: use another peppery or tender salad leaf in place of watercress.
• Add lentils: serve cooked lentils alongside or beneath the salad for a heartier meal.
• Adjust the herbs: use a little extra mint in the dressing for a fresher, more pronounced mint flavour.
• Make it nut-free: replace the almonds and pistachios with extra seeds, keeping an eye on them as they toast.

Common mistakes to avoid

• Burnt seeds: add them after the almonds and toast them for only the stated extra 5 minutes.
• Finely ground dukkah: pulse briefly and stop while some larger nut and seed pieces remain.
• Hard beetroot: test a wedge with a knife and continue steaming until it is soft.
• Soggy leaves: wait to add the vinaigrette until just before serving.
• Mushy peaches: choose ripe but still-firm fruit and slice it gently.
• Dressing that separates: whisk the oil into the lemon and mustard gradually until combined.

How to store

Store leftover salad components separately in covered containers in the fridge; the assembled salad is best eaten straight away. Keep the dukkah airtight at room temperature and the vinaigrette chilled, and use them within a few days. Reheat leftover beetroot gently if you prefer it warm, then assemble with fresh leaves, fruit and avocado.

Frequently asked questions