1/3 cup raw cashews
1/3 cup hazelnuts
1/4 cup sesame seeds
2 tablespoons cumin seeds
2 tablespoons coriander seeds
2 tablespoons dried thyme
1/2 teaspoon salt
3 cups plain, nonfat Greek yogurt
1/2 cup green California grapes, halved
1/2 cup red California grapes, halved
1 cup English cucumber, diced
1 tablespoon minced shallot
1 tablespoon extra-virgin olive oil
1 tablespoon white balsamic vinegar
salt, to taste
pepper, to taste
4 tablespoons dukkah
1 teaspoon lemon zest
To make dukkah: Heat oven to 350 F. Spread cashews and hazelnuts on baking sheet and toast 6-8 minutes. Transfer to food processor and set aside. In skillet over medium heat, toast sesame seeds, cumin seeds and coriander seeds until fragrant, 1-2 minutes, then transfer to food processor. Add dried thyme and salt. Pulse mixture until coarsely ground. Makes about 1 cup that can be stored in an airtight container.
Divide yogurt into four 3/4-cup portions. In small bowl, combine grapes, cucumber, shallots, olive oil, vinegar, salt and pepper. Toss to combine. Top each bowl of yogurt with 1/2 cup grape mixture, 1 tablespoon dukkah and sprinkle of lemon zest.
Nutritional information per serving: 220 calories; 19 g protein; 18 g carbohydrate; 8 g fat (33% calories from fat); 1.5 g saturated fat (6% calories from saturated fat); 10 mg cholesterol; 140 mg sodium; 2 g fiber.