A lit­tle cheesy and big on taste

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THESE cheese balls are per­fectly de­lec­ta­ble lit­tle mouth­fuls. You will have plenty of dukkah left to dip with bread and olive oil, or to use as a crum­ble on veg­etable bakes and crepes.

First, make the dukkah. It’s a Mid­dle Eastern-style dry dip that will take two min­utes in a food pro­ces­sor.

Dukkah keeps well in the fridge for a week or more.

Cal­en­dula cheese balls with na­tive dukkah

INDGREDIENTS: Na­tive dukkah – ◗ ½ cup raw sesame seeds ◗ 1 cup raw al­monds ◗ 1 tsp salt ◗ ½ tsp cumin pow­der

◗ 4 heaped tsp pow­dered le­mon myr­tle leaves ◗ Tas­ma­nian pep­per to taste

Cal­en­dula cheese balls – ◗ 125g cream cheese ◗ 1 cup grated tasty cheese ◗ 1 tsp smoked pa­prika ◗ 1 tbs diced spring onion ◗ 1 tbs bread and but­ter pick­led cu­cum­ber slices, chopped ◗ 1 tsp cal­en­dula petals ◗ 2 tbs ex­tra cal­en­dula petals for rolling the balls

METHOD: Dukkah – heat the sesame seeds in a fry pan, stir­ring con­tin­u­ally, un­til lightly golden and slightly fra­grant.

Place all ingredients, in­clud­ing the sesame seeds, into a food pro­ces­sor. Blend un­til all the ingredients are crum­bled.

Cal­en­dula cheese balls – add the ingredients for the cheese balls to a bowl but keep aside the ex­tra cal­en­dula petals.

Com­bine ingredients with a fork. Roll into small balls with damp hands.

Mix ½ cup dukkah with the ex­tra cal­en­dula petals.

Roll the cheese balls in this mix­ture.

They are now ready to serve.

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