Prep Time: 10 minutes
Cooking Time: 5 minutes
250g Qukes® baby cucumbers
150g spreadable cream cheese
3 tsp sweet chilli sauce
Micro herbs, optional to serve
¼ cup sesame seeds
2 tsp ground coriander
3 tsp ground cumin
½ tsp freshly ground black pepper
1 cup roasted salted macadamia nuts
1 tsp sea salt flakes, crushed
For the macadamia dukkah; Scatter sesame seeds in a small non-stick frying pan over medium heat. Cook, shaking the pan often for 3-5 minutes or until lightly toasted. Add coriander, cumin and pepper. Cook, shaking the pan for a further 2 minutes, then remove to a bowl. Finely chop the macadamia nuts and add to the sesame seeds with the salt. Stir to combine then set aside to cool.
Cut each Quke® in half lengthways
Mix the cream cheese and chilli sauce together then thickly spread over the cut side of each Quke®. Spread 2 tablespoons of the dukkah onto a plate. Dip the Qukes® into the dukkah. Scatter with micro herbs and serve.
Tip: Keep any un-used dukkah in a clean jar in the fridge. It will keep for 3 months. Delicious sprinkled over salads, poached or fried eggs or used as a crumb for schnitzel.