One of my favorite things to do is bring flavors from other countries into my dishes. Dukkah is an Egyptian spice mix that truly adds a unique taste and texture to any dish.
| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 45 min |
| Yield: | 4 servings |
Ingredients
- 1 pound watermelon, sliced into wedges
- Olive oil, for drizzling
- Sea salt
- 1 cup pecans
- 1 cup sesame seeds
- 2 tablespoons coriander seeds
- 1/2 tablespoon fennel seeds
- Sea salt and freshly ground black pepper
- 1/2 cup good-quality olive oil
- 2 tablespoons honey
- 1 tablespoon molasses
- 1 tablespoon champagne vinegar
- 2 limes, zested
- 1 red onion, thinly sliced
- 1 cup sliced mini cucumbers
- 1 cup fresh mint, torn
- 1 cup feta cheese
- 2 avocados, cubed
Instructions
- Preheat a grill or grill pan to high heat.
- Toss the watermelon with oil and sprinkle with salt. Add to the grill. Cook until grill marks are pronounced on 1 side, about 3 minutes. Arrange on a large platter and refrigerate until chilled, about 30 minutes.
- For the pecan dukkah dressing: Add the pecans, sesame seeds, coriander seeds and fennel seeds to a skillet over low heat. Toast slightly until fragrant, about 7 minutes. Allow to cool slightly before adding the mixture to a food processor with salt and pepper to taste. Pulse until grainy and combined and reserve.
- Add the olive oil, honey, molasses, vinegar, lime zest and salt and pepper to a bowl. Whisk until combined. Whisk in 2 heaping teaspoons dukkah spice.
- Top the watermelon with the red onion, cucumber, mint, dukkah dressing, feta and avocado. Garnish with more dry dukkah and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1065 |
| Total Fat | 93 g |
| Saturated Fat | 16 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 19 g |
| Sugar | 24 g |
| Protein | 19 g |
| Cholesterol | 33 mg |
| Sodium | 1124 mg |
Reviews
Best watermelon salad! Ticks every box