Arrange on a platter. Drizzle with the tahini sauce, sprinkle with the dukkah then scatter the nasturtium flowers around the dish.

Only flip them once and don’t press down on them. You can make the dukkah a few days ahead and keep in an airtight jar. The crème fraiche is rich and decadent so feel free to substitute for ...

Store in a glass jar at room temperature for up to 4 weeks. Make the pistachio dukkah: Warm a large skillet over medium heat. Toast pistachios, stirring, 2 minutes, then remove from skillet and ...

Savory Carrot Mochi with Pistachio Dukkah in the spring, corn in the summer, pumpkin in the fall, and beet in the winter. Every time I make it, I remember my grandmother and thank her for first ...

Add the carrots, cover with a lid and shake after two minutes. Cook for 4 minutes, then turn off the heat and allow to cool. 3. To make the pistachio dukkah, toast the cumin, coriander, fennel and ...