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