Savory Yogurt with Grape and Cucumber Salad

Servings:4 Dukkah:

•1/3 cup raw cashews

•1/3 cup hazel nuts

•1/4 cup sesame seeds

•2 table spoons cum in seeds

•2 tablespoons coriander seeds

•2 table spoons dried thyme

•1/2teaspoon salt

Yogurt:

•3 cups plain, non fat Greek yogurt

•1/2 cup green California grapes, halved

•1/2 cup red California grapes, halved

•1 cup English cucumber, diced

•1tablespoon minced shallot

•1 table spoon extra-virgin olive oil

•1tablespoon white balsamic vinegar

•salt, to taste

• pepper, to taste

•4 table spoons 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.