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Watermelon with dukkah dip

Watermelon with dukkah dip

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal287
fat22g
saturates2g
carbs18g
sugars15g
fibre2g
protein6g
salt2.53g
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Ingredients

For the dukkah

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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