Watermelon with dukkah dip

Watermelon with dukkah dip

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Cooking time

Prep: 15 mins Cook: 5 mins

Skill level

Easy

Servings

Serves 2

The cool sweetness of the watermelon goes really well with the spicy, nutty crunch of dukkah, for a refreshing nibble to enjoy with a cocktail

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
287
protein
6g
carbs
18g
fat
22g
saturates
2g
fibre
2g
sugar
15g
salt
2.53g

Ingredients

  • 1 large wedge watermelon, or ½ small watermelon
  • olive oil, for brushing

For the dukkah

  • 25g hazelnuts, skinned
  • 25g sesame seeds
  • 2½ tsp coriander seeds
  • 2 tsp cumin seeds
  • 1 tsp sea salt
  • ¼ tsp black pepper
  • ¼ tsp paprika
  • pinch cayenne pepper

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Method

  1. 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.
  2. 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.
  3. 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.

Recipe from Good Food magazine, August 2010

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