Watermelon with dukkah dip
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 large wedge watermelonor ½ small watermelon
- olive oilfor brushing
For the dukkah
- 25g hazelnutsskinned
- 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
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.
