Watermelon with dukkah dip
Watermelon with dukkah dip could be just the gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe you've been looking for. This recipe serves 2. One serving contains 231 calories, 5g of protein, and 22g of fat. For $1.42 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. It works well as a rather cheap side dish. This recipe from BBC Good Food requires lime wedge, coriander seeds, black pepper, and sesame seeds. From preparation to the plate, this recipe takes about 20 minutes. This recipe is liked by 27 foodies and cooks. The Super Bowl will be even more special with this recipe. Overall, this recipe earns a solid spoonacular score of 72%. Try dukkah spiced yogurt dip, Watermelon Stars with Fruit Dip, and Feta Dip With Watermelon Radishes for similar recipes.
Servings: 2
Preparation duration: 15 minutes
Cooking duration: 5 minutes
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
Equipment:
oven
frying pan
food processor
mortar and pestle
Cooking instruction summary:
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.
Step by step:
1. For the dukkah, heat oven to 180C/ 160C fan/gas
2. 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.
3. 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.
4. 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 Information:
covered percent of daily need
