Watermelon With Dukkah Dip
This watermelon dukkah recipe brings a unique twist to a classic summer fruit with a blend of aromatic spices and crunchy nuttiness. The sweet juiciness of the watermelon pairs perfectly with the warm flavors of coriander, cumin, and a hint of paprika and cayenne. Simply slice the watermelon into elegant wedges, coat them with a fragrant dukkah mix, and enjoy a refreshing and flavorful treat that is as visually appealing as it is delicious!
— Constant Cookbook
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
Instructions
- 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.
Cook Time
5M
Prep Time
PT15M
Yield
Serves 2
Nutrition
- Calories: 287 calories
- Fat Content: 22 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 18 grams carbohydrates
- Sugar Content: 15 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 6 grams protein
- Sodium Content: 2.53 milligram of sodium
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