BBQ
Watermelon with Dukkah
Most people see watermelon as a sweet snack, but the taste and texture are a perfect foil to salty, savoury flavours – think Greek salads of watermelon, feta, and olives. Dukkah is a Middle Eastern mix of nuts, seeds and spices, used as a dip or condiment. The joy of this snack is the balance between salty and sweet, and crunchy and soft.
Cook's notes
Watermelon is great in summer salads, especially alongside tomatoes, cucumbers, spring onions, mint, and crunchy salad leaves. If you have any leftovers, it’s worth trying. Finish with a sharp dressing and some dukkah scatter over at the end as a garnish.
Ingredients
- 20g skinned and chopped hazelnuts
- 20g flaked almonds
- 2 tbsp sesame seeds
- 1 tsp dried thyme
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 1 mini watermelon
Method
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Step 1
Tip the hazelnuts, almonds, sesame seeds, thyme and spices into a frying pan. Place it on a gentle heat. Toast everything in the dry pan until it’s all lightly coloured and smells fragrant. Stir often, keep everything moving, and take great care not to let anything burn. When ready, transfer straight to a plate to cool.
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Step 2
When cool, place the mixture in a processor or pestle and grind briefly until it’s broken up but still coarse. You want some texture; you don’t want it to turn into a powder.
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Step 3
Transfer to a bowl and mix in a generous seasoning of salt and pepper.
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Step 4
Cut your watermelon into fat wedges and serve it to the table with the bowl of dukkah and a small bowl of olive oil. To eat, dip the tip of a wedge into the oil briefly and then into the dukkah – eat and repeat!
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Step 5
The dukkah will keep for a week or more in an airtight jar/tub in the cupboard, so it can be made well in advance.