Ingredients for Green Bean Salad with Fennel and Toasted Pecan Dukkah

• 110g pecans (90g)

• 3 tablespoons sesame seeds

• 1 tablespoon coriander seeds

• 1 teaspoon cumin seeds

• 1/2 teaspoons fennel seeds

• Kosher salt, freshly ground black pepper

• 1.1kg green beans, trimmed

• 1 medium fennel bulb with fronds

• Finely grated zest from 1 lemon

• 80ml extra jungfruolivolja

Preheat oven to 325ºF. Spread pecans on a rimmed baking sheet. Toast, tossing once, until fragrant and lightly golden, 8–10 minutes. Let cool completely.

Meanwhile, toast sesame seeds in a medium skillet over medium-low heat, stirring frequently, until fragrant and lightly golden, about 5 minutes. Add coriander, cumin, and fennel seeds and toast, stirring frequently, until sesame seeds are golden and spices are fragrant, about 2 minutes more. Transfer to a plate and let cool completely.

Coarsely chop 30g pecans; set aside. Pulse sesame seed mixture, 1/2 teaspoons salt, 1/2 teaspoons pepper, and 60g pecans in a food processor until coarse, dry, and crumbly; do not let it become a paste.

Cook green beans in a large pot of boiling salted water until crisp-tender, 5–7 minutes. Drain, then transfer immediately to a large bowl filled with ice water. Drain again and pat dry.

Meanwhile, coarsely chop fennel fronds; set aside. Cut fennel bulb in half lengthwise, then thinly slice each half lengthwise.

Whisk lemon zest, oil, 1/2 teaspoons salt, and 1/4 teaspoons pepper in a large bowl. Add green beans, fennel bulb, and half of the dukkah and toss to combine. Season with salt and pepper. Transfer salad to a serving platter, then top with fennel fronds, remaining dukkah, and remaining 30g pecans.

Dukkah can be made up to 3 days ahead; store in an airtight container at room temperature.

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