You can totally skip making your own dukkah and buy some good dukkah from the grocer instead. To make the dukkah I used the nuts below because that's what was in my cupboard, but you can use almonds, hazelnuts or brazil nuts if that's what you have
1/2cupwalnuts
1/3cuphazelnuts
1/4cupsesame seeds
1teaspoonground coriander
1teaspoonground cumin
1teaspoonsea salt
lots cracked black pepper
Half a pumpkin
600gramschicken tenderloins
1/2cupspelt flour
1-2eggs
1/2cupyoghurt
1tablespoontahini
1tablespoonfresh lemon juice
Salt and pepper
1cake of haloumisliced
1cupcouscouscooked per packet instructions
Instructions
Dukkah
Toast the walnuts and hazelnuts in a skillet for around 3 minutes or until they are fragrant.
Add the sesame seeds, coriander, cumin, salt and pepper and toast make sure you stir often so they don't burn, a couple more minutes should be enough.
Remove the mix from the heat and transfer them to a food processor.
Process the mixture until the nuts are broken down to the point that they resemble coarse sand (but not a fine powder)
Roast Pumpkin
Preheat oven to 180 C
Cut into 3 cm wedges, leave skin on
Pop wedges onto baking tray and brush olive oil over the pumpkin, including the skin. Place wedges skin side down on the tray, season and roast 45-60 until tender or when skin starts to slightly blacken
Dukkah Chicken
Line 1-2 baking trays with parchment paper
Place spelt flour on a dinner plate
Whisk egg in a bowl (use one egg at a time)
Place some dukkah on a dinner plate (top up as you go)
Set up an assembly line of chicken, flour, egg, dukkah and proceed to dip the chicken into the flour (shake off excess), egg (allow excess to drip off) and finally the dukkah and place on baking tray
Drizzle the chicken with olive oil and bake until the chicken is cooked through, approx. 15 – 20 minutes, flipping half way through the cooking time (I pop in the oven around half way through cooking the pumpkin)
Tahini Yogurt Sauce
Whisk together yoghurt, tahini and lemon juice and season with salt and pepper in a small bowl
Haloumi
While the pumpkin and chicken are in the oven, heat a large frying pan, drizzle in some extra virgin olive oil or ghee, once pan is hot, fry the haloumi slices until golden brown on both sides
Once everything is cooked, serve all components onto plate with fresh, side salad and drizzle the sauce over the chicken and pumpkin