Watermelon with dukkah dip
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
- Prep: 15 mins
Cook: 5 mins - Serves 2
- Easy
Ingredients
- 1 large wedge watermelon, or ½ small watermelon
- olive oil, for brushing
- 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
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.
Method
-
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.
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