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

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 ...

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 ...

From the several lists of snacks and appetizers, we sampled the terrific fire-roasted beets (with labneh and pistachio dukkah) and the spicy pepper seared tuna (with wasabi dressing and microgreens).