courtesy of Food and Wine

The Egyptian spice blend dukka is a fantastic garnish for this delicious vegetable dish. Sprouted, or activated, almonds add healthy crunch.

Dukka and the Dressing Ingredients
DUKKA
3 tablespoons hazelnuts
1 tablespoon coriander seeds
1 1/2 teaspoons cumin seeds
1 tablespoon toasted sesame seeds
3/4 teaspoon pepper
1/2 teaspoon Maldon salt
DRESSING
1/4 cup tahini
1/4 cup tamari
1/4 cup apple cider vinegar
1/4 cup extra-virgin olive oil
1 small garlic clove, thinly sliced
1/4 cup parsley leaves
1/2 teaspoon honey
Kosher salt
Pepper

Salad
1 bunch of Broccolini or broccoli, trimmed and cut into 2-inch lengths
8 ounces asparagus, trimmed and cut into 3-inch pieces
1/2 cup sprouted almonds (optional)

Method

1. MAKE THE DUKKA
2. Preheat the oven to 350°. Spread the hazelnuts in a pie plate; toast until golden and the skins 
blister, 10 to 12 minutes. Let cool slightly. Transfer to a clean kitchen towel and rub off the skins.
3. In a small skillet, toast the coriander and cumin seeds over moderate heat until fragrant, shaking the pan, 2 to 3 minutes. In a mortar or mini food processor, pound the seeds until finely ground. Add the hazelnuts, sesame seeds, pepper and Maldon salt to the mortar and crush the hazelnuts into 1/4-inch bits.
4. MAKE THE DRESSING
5. In a blender, combine the tahini, tamari, vinegar, olive oil, garlic, parsley and honey. Blend until smooth and season with salt and pepper.
6. COOK THE VEGETABLES
7. Set a steamer basket over, but not in, a large saucepan of boiling water. Add the Broccolini to the steamer basket, cover and cook until tender, about 5 minutes. Transfer the Broccolini to the rack to drain. Add the asparagus to the steamer basket, cover and cook until tender, about 5 minutes.
8. In a large bowl, toss the Broccolini and asparagus 
with 1/2 cup of the tahini dressing and 3 tablespoons of the dukka. Garnish with the sprouted almonds and more dukka. Serve the remaining dressing on the side.
9. MAKE AHEAD
10. The dukka can be kept in an airtight container for 2 weeks. The tahini dressing can be refrigerated for 4 days.