Serves 6
Photo: Annabelle Breakey

How to Make It

Step 1

Make dukkah: In a large, heavy frying pan, toast hazelnuts over medium-low heat, stirring often, until browned and fragrant, 10 to 15 minutes. Pour into a bowl and set aside. Toast sesame seeds in pan, stirring often, until golden brown, about 5 minutes. Pour into another bowl and set aside. Toast cumin, coriander, and fennel seeds in pan until fragrant and golden, 2 to 3 minutes. Add to sesame seeds and let cool completely.

Step 2

Pulse hazelnuts a few times in a food processor to chop coarsely. Add sesame mixture and salt and pulse until coriander seeds are broken up and dukkah is crumbly.

Step 3

Make salad dressing: In a large bowl, combine yogurt, mustard, lemon juice, salt, and 1/2 cup dukkah.

Step 4

Add chicken, grapes, onion, parsley, and celery to dressing. Fold together gently but thoroughly with a rubber scraper. Serve on butter-lettuce leaves.

Step 5

Make ahead: Dukkah, up to 1 month, chilled airtight.

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