Name: Watermelon with dukkah dip
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 large wedge watermelon or ½ small watermelon; olive oil for brushing; 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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Watermelon with dukkah dip

Watermelon with dukkah dip

Maria Elia

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Serves 2

Easy

Prep: 15 mins

Cook: 5 mins

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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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal287
fat22g
saturates2g
carbs18g
sugars15g
fibre2g
protein6g
salt2.53g

Method

step 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.
step 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.
step 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 TIPS

DUKKAH

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.

Recipe from Good Food magazine, August 2010

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