Ingredients

• 1/4 cup hazelnuts or almonds
• 1/4 cup macadamia nuts
• 1 tablespoon whole dried coriander seed
• 1 tablespoon cumin seeds
• 1 tablespoon fennel seed
• 1 tablespoon sesame seeds
• 1 teaspoon dried peppercorns
• 1/2 teaspoon dried orange or lemon peel
• Coarse salt (kosher or sea)
• 1 1/2 cups Greek yogurt
• Squeeze of fresh lemon juice
• Extra virgin olive oil

Directions

Step 1

In a small, dry skillet over low heat, briefly toast the nuts, shaking the pan often, until fragrant. Add the coriander, cumin, and fennel seeds, sesame seeds, peppercorns, and orange peel. Toast for one minute more, then remove the skillet from the heat. Stir in about 1 teaspoon of salt.

Step 2

Let the mixture cool. Crush it using a mortar and pestle or a spice grinder. (Avoid overprocessing to a paste-like texture.) Mix the yogurt with salt and lemon juice to taste. Transfer to a shallow serving bowl. Sprinkle 2 tablespoons of dukkah on top and drizzle generously with olive oil. Store any remaining dukkah in an airtight container for up to 3 months.

Ingredients

• 1/4 cup pine nuts
• 5 tablespoons extra virgin olive oil, divided use, plus extra to finish the crostini
• 1 garlic clove, peeled and coarsely chopped
• Salt and ground black pepper
• 4 slices sourdough, 1/2 inch thick
• 3 semi-ripe pears, unpeeled
• 2 teaspoons lemon juice
• 2 teaspoons sugar
• 4 ounces good quality goat cheese
• A few leaves fresh cilantro, watercress, or purple basil

Directions

Step 1

Preheat the oven to 400°F. Put the pine nuts, 4 tablespoons of oil, the garlic, a pinch of salt, and a little pepper in the bowl of a food processor and work to a coarse, wet paste. Use a pastry brush to spread on one side of each slice of bread, then lay these on a baking sheet and bake for 10 minutes, until lightly colored. Remove and leave to cool slightly.

Step 2

Meanwhile, stand each pear on a cutting board, then cut each pear lengthwise into four thick slices. Remove the core with the tip of a knife. Place the slices in a bowl along with a tablespoon of oil, the lemon juice, sugar, and a pinch of salt. Toss gently.

Step 3

Take a ridged grill pan and place on the stovetop over high heat until piping hot. Lay in the pear slices and leave for about a minute, then ip over and leave for another minute to get grill marks on both sides. Remove with a pair of tongs, trying not to break the pears.

Step 4

To assemble the crostini, thinly slice the cheese and arrange over the toasts, alongside the pears. You want to be able to see both clearly, so allow them to overlap and rest on each other to create height. Put the crostini in the hot oven for three to four minutes to warm through and for the cheese to partly melt. Remove from the oven and place a pile of fresh herbs in the center of each toast. Drizzle with oil and sprinkle with freshly ground black pepper. Serve hot or warm.

Ingredients

• 8 to 10 red, yellow, or orange bell peppers (about 3 pounds total)
• 1/3 cup or so extra virgin olive oil
• 1 teaspoon coarse sea salt or kosher salt, or to taste
• Two (6-ounce) cans best-quality tuna packed in water
• 2 small anchovy fillets, drained and finely chopped (optional)
• 2 tablespoons small capers, drained and finely chopped
• 1 tablespoon lemon juice or wine vinegar
• 1 tablespoon Dijon mustard
• 1/3 cup mayonnaise
• 1 tablespoon chopped fresh flat-leaf parsley

Directions

Step 1

Heat the oven to 350°F. Rub the peppers all over with 2 tablespoons of olive oil, season with 1/2 teaspoon salt, and place on a parchment-lined baking sheet. Roast for about 30 to 40 minutes, turning the peppers occasionally, until their skins are wrinkled and slightly charred.

Step 2

Let the peppers cool completely. Slice in half (through the stem end), discard the stem, peel off the skin with your fingers and a paring knife, and slice the halves lengthwise into strips 2 inches wide. Scrape the seeds from the strips, and lay the strips in a sieve to drain and dry.

Step 3

To make the stuffing, drain the tuna and break it into flakes in a medium bowl. One at a time, mix the seasonings into the tuna with a fork: chopped anchovies, if using, capers, lemon juice, mustard, mayonnaise, parsley, 2 tablespoons of olive oil, and about 1/2 teaspoon of salt. Stir vigorously, breaking up any lumps of tuna, until the stuffing is soft and fairly smooth. Add more of the seasonings to taste. This makes about 1 2/3 cup filling.

Step 4

Drop a scant tablespoon of stuffing at one end of each roasted pepper strip and roll it up snugly, creating a neat cylinder. Press the pepper as you wrap, so it adheres to itself and stays closed. To serve, arrange all the rolls on a platter, drizzle a bit more olive oil all over, and sprinkle lightly with coarse salt.