Watermelon with dukkah dip

Watermelon with dukkah dip

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Prep: 15 mins Cook: 5 mins


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

  • Vegetarian

Nutrition: per serving

  • kcal287
  • fat22g
  • saturates2g
  • carbs18g
  • sugars15g
  • fibre2g
  • protein6g
  • salt2.53g
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  • 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
    olive oil

    Olive oil

    ol-iv oyl

    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
    Coriander seed

    Coriander seed

    kor-ee-and-er seed

    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


  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.

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