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1
Make the dukka Preheat the oven to 350.
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2
Spread the hazelnuts in a pie plate; toast until golden and the skins blister, 10 to 12 minutes.
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3
Let cool slightly.
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4
Transfer to a clean kitchen towel and rub off the skins.
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5
In a small skillet, toast the coriander and cumin seeds over moderate heat until fragrant, shaking the pan, 2 to 3 minutes.
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6
In a mortar or mini food processor, pound the seeds until finely ground.
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7
Add the hazelnuts, sesame seeds, pepper and Maldon salt to the mortar and crush the hazelnuts into 1/4-inch bits.
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8
Make the dressing In a blender, combine the tahini, tamari, vinegar, olive oil, garlic, parsley and honey.
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9
Blend until smooth and season with salt and pepper.
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10
Cook the vegetables Set a steamer basket over, but not in, a large saucepan of boiling water.
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11
Add the snap peas, cover and steam until tender, 2 minutes.
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12
Using a slotted spoon, transfer the snap peas to a rack set over a rimmed baking sheet to cool slightly.
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13
Add the Broccolini to the steamer basket, cover and cook until tender, about 5 minutes.
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14
Transfer the Broccolini to the rack to drain.
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15
Add the asparagus to the steamer basket, cover and cook until tender, about 5 minutes.
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16
In a large bowl, toss the peas, Broccolini and asparagus with 1/2 cup of the tahini dressing and 3 tablespoons of the dukka.
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17
Garnish with the sprouted almonds and more dukka.
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18
Serve the remaining dressing on the side.
