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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