Local Vegetable Salads with Dukkah 3 Minutes | Animated Cooking Short by Moi Channel

*Today I’m gonna make: Local Vegetable Salads with Dukkah or Berbere Spices 🥗🌿:
This recipe celebrates fresh, seasonal vegetables — roasted, raw, or lightly grilled — and elevates them with the bold, nutty crunch of Egyptian dukkah or the fiery warmth of Ethiopian berbere spice. It’s a simple dish with layers of flavor, perfect as a side, light meal, or centerpiece on a mezze table.
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Today I’m going to make local vegetable salads with duca or burbar spices. This recipe celebrates fresh seasonal vegetables, roasted, raw or lightly grilled and elevates them with the bold nutty crunch of Egyptian duca or the fiery warmth of Ethiopian burbar spice. It’s a simple dish with layers of flavor, perfect as a side, light meal or centerpiece on a mezz table. Ingredients for the salad base. Two cups cherry tomatoes. Hald one cucumber. Diced one red onion. Thinly sliced one cup roasted carrots cut into chunks. One zucchini grilled or pan seared. Sliced a handful of leafy greens. Spinach arugula or lettuce. For the dressing, 3 tbsp extra virgin olive oil. 1 tbsp lemon juice or lime juice. 1 tsp honey, optional to balance spice. Salt and pepper to taste. For the spice toppings, dooka option, 1/4 cup toasted hazelnuts or almonds, 2 tbsp sesame seeds, 1 tsp cumin seeds, 1 tsp coriander seeds, all crushed into a coarse mix, burbar option, 1 tsp bur spice blend, chili, paprika, garlic, ginger, cinnamon, fenugreek, clove, fiery and aromatic. Optional garnishes: crumbled feta or goat cheese. Fresh herbs, parsley, mint, or cilantro. Step-by-step instructions. Step one, prep the vegetables. Wash and chop all vegetables. Roast carrots until slightly caramelized. Grill zucchini slices until lightly charred and leave the tomatoes, cucumber, and greens fresh for crunch. Step two, make the dressing. In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper. Adjust to your taste. More citrus for brightness. More honey if you prefer sweet balance. Step three, mix the salad. In a large salad bowl, combine fresh tomatoes, cucumber, onion, leafy greens, roasted carrots, and zucchini. Drizzle with dressing and toss gently to coat. Step four, add the spice magic. If using duca, sprinkle the nutty spice mixture generously on top for crunch. If using bare, dust the salad lightly for a warm, smoky, and spicy kick. Step five, garnish and finish top with feta crumbles and fresh herbs. Serve immediately while the roasted veggies are still slightly warm. Serving suggestion. This salad works as a light lunch on its own, a side dish for grilled meats, or part of a larger Mediterranean East African spread. Pair with warm bread or couscous for a complete meal.