Dear fellow sandwich lovers,
there is a new fancy veggie in town, that wants to be roasted and placed between two of your freshest slices of bread.
It’s light-skinned yellow with fashionable green stripes, oblong or ball shaped, the cuteness of a sweet potato with a soft inside.
Meet delicata squash sometimes known as bohemian squash. I mean, the names say it all, don’t they?
The skin is edible after roasting/baking, which saves time and boosts your nutrient intake.

Yep, the rest is pretty basic – bread, roasted veggies, sprouts, avocado. But it’s not just another ”healthy vegan sandwich”. Combinations and textures are important and I bet you will fall in love with this sandwich combo – because THAT PESTO!
It’s just everything! I want to eat it with everything, it goes with almost everything. And it certainly matches with the roasted delicata squash, rainbow beet and red onions in this game.
I bought a huge bouquet of lacinato kale the other day and thought of a way to use it up. ”PESTO?”, but I had no pine nuts on hand and I also craved something more exciting to complement the kale. As I looked through my pantry all I saw was hazelnuts and pistachios. Ok, so how did the three become the most delicious pesto I ever had?
Thanks to the collection of spices and herbs, my boyfriend and I started to collect for some time – my spice drawer was full of fine inspiration. I went for cumin and coriander ( as I love them to pieces) and then my mind screamed: ”DUKKAH!” ( pronounced DOO-kah)

Dukkah (or Duqqa) is an egyptian condiment blend of spices, herbs and nuts. The nuts and seeds get toasted and ground and then tossed with various spices. It is commonly used as a dip for bread, think dipping a piece of bread first into olive oil and then in the dukkah mix. It’s traditional recipe varies from family to family and I am totally hooked because it contains all my favourite flavours. Plus it is crunchy. Some dukkah is on the coarser side, some finer. I used hazelnuts, pistachios, cashews, sesame seeds, thyme, black pepper, coriander, cumin and paprika powder.
And yes, THIS I also want to eat with everything, sprinkle it on everything & never want to miss it in my kitchen.

Then my mind combined it all: ”DUKKAH KALE PESTO”. The toasting of the ingredients makes your kitchen smell AMAZING, you can either grind using a mortar and pestle or be lazy and toss them into a food processor.
To the mix come some big pieces of garlic, the kale, good olive oil and then the food processor does the rest.
Highly recommended other uses for the phenomenal pesto are: spaghetti, gnocchi, roasted veggies.
The many capital letters in this text are due to the fact that it is SO GOOD!

serves 2
The recipe for the Dukkah makes a lot, for you to have some of the mixture on its own. You can sprinkle it on everything, great on avocado toast, or simply use it as a dip for bread. Also the pesto below makes enough to indulge in now, and plenty more for later. You can easily roast more veggies in advance to have on hand to whip up a quick sandwich the next day. If you are lucky to have some extra time, maybe plan ahead and make your own bread. Happiness guaranteed!

Roasted Veggies
1 small delicata Squash
1 small rainbow beet
1 small red onion
a knob of refined coconut oil
salt + pepper

Preheat the oven to 350F. Rinse the veggies. Slice an inch off of the top and bottom of the squash and beet, then slice each veggie into 4 round pieces (remove the seeds of the squash with a spoon). Then rub some coconut oil on the 8 pieces. Peel the onion and cut thinly. Place everything on a parchment lined baking sheet and sprinkle with salt and pepper. Bake until golden, for about 35 minutes.

1/2 cup hazelnuts
1/2 cup cashews
1/2 cup pistachios
1/2 cup sesame seeds
1/2 cup coriander seeds
1/4 cup cumin seeds
1/4 cup dried thyme
1/4 cup paprika powder
1 tbsp sea salt
freshly ground black pepper

Toast nuts and seeds in separate batches in a dry, un-oiled skillet on the stove on low-medium heat. Let cool completely.
Use a mortar and pestle or combine all ingredients in a food processor and pulse. Make it coarse or fine, but be sure it stays dry and crumbly.
Store in an airtight container in the refrigerator.

Dukkah Kale Pesto
1 cup dukkah
2 cups kale
3 cloves garlic
3/4 cup olive oil
1 tbsp maple syrup
2 teaspoons sweet white miso paste

Peel and slice the garlic. Using the same skillet from making dukkah on medium heat, add a little bit of olive oil and brown the garlic lightly. Rinse kale and remove stems. Combine kale and dukkah in your food processor, pulse a few times. Add olive oil, syrup and miso paste and process until smooth.
The pesto can be made ahead, stored in an airtight glass jar in the refrigerator until ready to use. Best if consumed within 5 days, drizzle some olive oil on top every now and then.

4 slices of bread ( I used an organic spelt/rye sourdough)
1/2 avocado
alfalfa sprouts

Lay down a slice of bread and spread with a few tablespoons of the pesto. Layer with a few roasted veggies on top. Add some sprouts and avocado slices. End with another slice of bread. Try to slice the sandwich in half ( that always makes a beautiful mess) & take a huge bite ( gracefully making a mess too but it is so worth it! )