I had dinner last night with some foodie friends from Brisbane. We enjoyed a great evening at Spring in Brisbane, it is a new place on Felix Street in the city. It is also where I am giving a cooking lesson with Lizzie Loel on Feb 16th. We will be having loads of fun combining decadent chocolate and berries. If you would like to join us, here is the link to Springcooking school.

Anyway last night we had two young men join us who are vegans.  James and Matt opened my eyes to other possibilities when cooking. I am always learning something from them. Although being a vegan is not something I am willing to embrace every day, today’s post is with vegans in mind. A delicious healthy salad that is gluten free and vegan. The dukka is with pistachio and I purchased mine from Table of Plenty, however you can make your own if you like. Puppadoms, for those of you who are unfamiliar with them, are a crispy Indian kind of chip. You simply put it in the microwave and it becomes crispy.

Recipe for Summer Salad with Dukka and Puppodums


A packet of puppodums

4 sticks of celery

2 spring onions

1 nectarine

1 apple

1/2 cup of salted hazelnuts and almonds

1/2 cup of chopped leaves from celery

1 Lebanese cucumber

2 carrots finely grated or put through your food processor.


  • 1/2 cup extra virgin olive oil
  • 1/2 cup white balsamic vinegar
  • 1 clove crushed garlic
  • 3 tablespoons of dukka
  • 1 pinch salt
  • ground black pepper to taste


Chop all the vegetable and fruit ingredients into little cubes around the same size. Place in a large bowl. Add processed carrots and mix well. Then chop the celery leaves and add to salad. Lastly add the nuts and toss to the ingredients are evenly distributed.

Place Puppodums in the microwave and for 40 t0 60 seconds until crispy. Break these into bite size pieces and place around the edge of bowl.

Then mix dressing ingredients together and serve in a jug to be poured on at the table with spare puppodums to add to salad as you please.

I hope you enjoy this healthy salad.

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