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Watermelon with dukkah dip

Ingredients

  1. Step 1 1 large wedge watermelon , or ½ small watermelon
  2. Step 2 olive oil , for brushing
  3. Step 3 25g hazelnuts , skinned
  4. Step 4 25g sesame seeds
  5. Step 5 2½ tsp coriander seeds
  6. Step 6 2 tsp cumin seeds
  7. Step 7 1 tsp sea salt
  8. Step 8 ¼ tsp black pepper
  9. Step 9 ¼ tsp paprika
  10. Step 10 pinch cayenne pepper
Watermelon with dukkah dip
Calories: 287 Carbohydrate: 18 g Protein: 6 g Fat: 22 g
Cook time: 20 minutes Prep time: 15 minutes Total time: 35 minutes Servings: 2

TAGS

Dinner Starter middle eastern Josh Eagleton 10-30 minute 2 serving 400 kcal or less Coriander seed Coriander seed Cumin seed Cumin seed Dinner party Entertaining Hazelnut Hazelnut Main Maria Elium Maria Elium Mezze Quick Romantic Sea salt Sesame seed Sesame seed Starter summer Vegetarian Watermelon Watermelon

Directions

  1. 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.
  2. 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.
  3. 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.