Melon Salad with Pistachio Dukkah and Basil

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Melon Salad with Pistachio Dukkah and Basil

Forget the beach, summer melons are the biggest reason to look forward to hotter temperatures. Run by husband and wife team Zaid and Haifa Kurdieh, Norwich Meadows Farms in upstate New York grows some of the best local produce using traditional techniques from Egypt. Their melons burst with sweet, floral nectar that plays off the basil perfectly, and the dukkah is a nod to the Egyptian farmers that work on their farm. But don’t worry if you can’t get a Norwich melon, this dukkah can exalt any supermarket fruit. A crunchy, nutty spice blend typically made with a widely varying variety of pounded nuts, seeds and spices, dukkah can be found throughout Egypt, sold in tightly wrapped newspaper cones as a quick snack. Be sure to hold onto any leftover dukkah; it’s great with crudités or mixed with olive oil to make a quick dip for warm bread.

Rating

Ingredients

  • 2teaspoons coriander seeds
  • 2teaspoons fennel seeds
  • 1teaspoon cumin seeds
  • 1teaspoon granulated sugar
  • 1/4teaspoon kosher salt
  • 1/8teaspoon ground cayenne
  • 1/4cup roasted, salted, shelled pistachios
  • 1large melon, peeled, cut in half, seeded, then cut into 1/2 inch-thick slices
  • Flaky salt, to taste
  • Extra-virgin olive oil
  • 1/3cup basil leaves, torn
Set base servings to enable scaling:

Directions

In a small skillet over medium heat, toast the coriander seeds, fennel seeds and cumin seeds, stirring constantly, until fragrant and lightly toasted, 2 to 3 minutes.

Transfer to a spice grinder. Add the sugar, kosher salt and cayenne, and blend until finely ground. Add the pistachios and blend again until a coarse powder forms.

Arrange the melon on a serving platter, season with flaky salt, aggressively drizzle on the oil, and rain some dukkah on top. Scatter with basil and serve with extra dukkah on the side.

Nutrition

Info
Trans Fat: 0 gramsFat: 7 gramsCalories: 151Saturated Fat: 1 gramUnsaturated Fat: 6 gramsSodium: 511 milligramsSugar: 18 gramsFiber: 4 gramsCarbohydrate: 21 gramsProtein: 4 grams
Salads

Source: https://cooking.nytimes.com/recipes/1024308-melon-salad-with-pistachio-dukkah-and-basil