Watermelon with dukkah dip
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
Difficulty and servings
Serves 2
Easily doubled
Preparation and cooking times
Prep 15 mins
Cook 5 mins
Vegetarian
- 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.
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.
Per serving
287 kcalories, protein 6g, carbohydrate 18g, fat 22 g, saturated fat 2g, fibre 2g, sugar 15g, salt 2.53 g
Recipe from Good Food magazine, August 2010.
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http://www.bbcgoodfood.com/recipes/693636/
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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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83
ratings
Difficulty and servings
Serves 2
Easily doubled
Preparation and cooking times
Prep 15 mins
Cook 5 mins
Vegetarian
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
Per serving
287 kcalories, protein 6g, carbohydrate 18g, fat 22 g, saturated fat 2g, fibre 2g, sugar 15g, salt 2.53 g
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