Watermelon with dukkah dip

• 1 large wedge watermelon

  or ½ small watermelon

• olive oil↗

  for brushing

• hazelnuts↗25g g

  skinned

• sesame seeds↗25g g
• 2½ tsp coriander seeds
• cumin seeds↗2 tsp tsp
• sea salt↗1 tsp tsp
• ¼ tsp black pepper
• ¼ tsp paprika
• pinch cayenne pepper↗

Step-by-step instructions

1. 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. 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. 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.