• Recipe by Angela Ridge

    Watermelon with pistachio dukkah

    Serves: 4
    Cooking Time: 10 mins


    • 30ml (2 tbsp) sesame seeds
    • 15ml (1 tbsp) coriander seeds
    • 15ml (1 tbsp) cumin seeds
    • 60g (½ cup) pistachios, dry-roasted
    • 10ml (2 tsp) salt flakes
    • 1kg watermelon, peeled and cut into large cubes or batons



    Combine the sesame, coriander and cumin seeds in a small frying pan over low heat until lightly toasted.


    Place the spices in a small food processor bowl, add the pistachios and salt. Blend until nearly ground, keeping a bit of texture to the dukkah – it looks beautiful too.


    Sprinkle over the watermelon cubes and serve.