- 1 large wedge watermelon, or ½ small watermelon
Thought to have originated in Africa, watermelons are distinct from musk melons such as…
- olive oil, for brushing
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
For the dukkah
- 25g hazelnuts, skinned
Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…
- 25g sesame seeds
- 2½ tsp coriander seeds
The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…
- 2 tsp cumin seeds
- 1 tsp sea salt
- ¼ tsp black pepper
- ¼ tsp paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- pinch cayenne pepper
For the dukkah, heat oven to 180C/ 160C fan/gas 4. Roast the hazelnuts and sesame seeds separately until golden. Meanwhile, toast the coriander and cumin seeds in a dry pan until fragrant – about 1 min. Cool everything.
Transfer the nuts, spices and remaining dukkah ingredients to a food processor, coffee grinder or pestle and mortar. Blend to a coarse mix. This will store in an airtight jar for up to a month.
Slice the watermelon into small, thin wedges. Trim the rind from the base of each wedge so that they can stand up, brush the tops with a little olive oil and dip into the dukkah to serve.
Originally from Egypt, dukkah (duqqa) is a mix of nuts, sometimes seeds and spices. It is usually eaten as a dip with bread – dunk the bread in olive oil, then the dukkah. You can also use for a crust on lamb. Keep leftovers in an airtight container.