Curtis Stone's pear salad with sunflower seed dukkah

After a fresh-tasting salad for Easter lunch? This delicious pear salad is topped with homemade sunflower seed dukkah for added crunch.



Note: + Cooling time



  • 1/4 cup (60ml) white wine vinegar
  • 1 tbs maple syrup
  • 1/4 cup (60ml) extra virgin olive oil
  • 120g pkt Coles Australian Baby Rocket
  • 2 small William Bartlett pears, finely shaved
  • 1 small fennel bulb, finely shaved
  • 1 small shallot, finely shaved
  • 50g manchego or parmesan (optional)

Sunflower seed dukkah

  • 1 tbs coriander seeds
  • 1 tbs white sesame seeds
  • 1/2 tsp cumin seeds
  • 1/2 tsp fennel seeds
  • 1/4 cup (35g) sunflower seeds



To make the sunflower seed dukkah, heat a medium frying pan over medium heat. Add the coriander seeds, sesame seeds, cumin seeds and fennel seeds and cook, stirring, for 3 mins or until toasted. Transfer to a plate and set aside to cool. Add the sunflower seeds to the pan. Cook for 3 mins or until toasted. Transfer to a separate plate. Set aside to cool.


In a clean spice or coffee grinder, pulse coriander seed mixture about 4 times to break up the seeds (don’t blend to a paste). Transfer to a bowl. Stir in the sunflower seeds and 1/4 tsp sea salt flakes


In a separate bowl, whisk the vinegar and maple syrup. Gradually whisk in the oil and season with salt and pepper. In a large bowl, toss rocket, pear, fennel, shallot and 1 tbs of the sunflower seed dukkah with enough vinaigrette to coat. Season with salt and pepper.


Arrange salad on a serving platter. Using a vegetable peeler, shave the manchego or parmesan, if using, over the salad. Sprinkle with 1 tbs remaining dukkah and serve immediately. 


Store it

Keep the remaining dukkah in an airtight container at room temperature for up to 1 week. 

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.