Watermelon With Dukkah Dip Recipes

WATERMELON WITH DUKKAH DIP

Watermelon with dukkah dip image

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

Provided by Maria Elia

Time 20m

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 287 calories, Fat 22 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 2.53 milligram of sodium

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