Watermelon with dukkah dip

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

  • Prep:15 mins
    Cook:5 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 287
  • fat 22g
  • saturates 2g
  • carbs 18g
  • sugars 15g
  • fibre 2g
  • protein 6g
  • salt 2.53g


  • 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


Originally from Egypt, dukkah (duqqa) is a mix of nuts, sometimes seeds and spices. It is usually eaten as a dip with bread – dunk the bread in olive oil, then the dukkah. You can also use for a crust on lamb. Keep leftovers in an airtight container.


  1. 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.

  2. 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.

  3. 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.

Suggested recipes from this collection...