Green Asparagus/Pea Salad

All you need is:
Bunch of Asparagus
1/2 glass peas
1/2 glass broad beans
Bunch of crest salad
Pinch of salt and black pepper

For Dukkha (Traditional Egyptian dip/source):
110g (2/3 glass) hazelnuts
80g (1/2 glass) sesame seeds
2 tbsp coriander seeds
2 tbsp cumin seeds
2 tbsp freshly ground black pepper
1 tsp flaked sea salt
Extra virgin olive oil, to serve

Here’s what you do:

Prepare dukkha first. Preheat oven to 180°C.

Spread the hazelnuts over a baking tray and cook in preheated oven for 3-4 minutes or until toasted. Rub the hazelnuts between a clean tea towel to remove as much skin as possible. Place them to the blender/food processor.

Heat a medium frying pan over medium heat. Add the sesame seeds, coriander seeds and cumin seeds and cook, stirring, for 1-2 minutes. Add to the blender/food processor with the hazelnuts and blend until powdered texture.

Add olive oil, pepper and salt to the hazelnut mixture and mix well.

Leave it to chill and in the mean time prepare vegetable. As you have your oven preheated already, season and put asparagus to roast for 12-15min or till soft and tender. Boil or steam peas and broad beans for 5-7 min, remove skin from boiled beans.

At the bottom of the plate place 2tbsp of dukkha (the rest you can store I the fridge and use it as s dip next day). Than place beans and peas, asparagus, crest salad and season with some salt and pepper.