FOR THE DUKKAH:
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1 ½ teaspoons sesame seeds
⅓ cup/40 grams unsalted and roasted shelled pistachios
1 teaspoon dried oregano
1 teaspoon dried mint
¼ teaspoon fine sea salt

FOR THE BEANS:
3 tablespoons olive oil
⅛ teaspoon ground turmeric
½ cup/110 grams plain Greek yogurt, at room temperature
1 garlic clove, minced
2 tablespoons fresh lemon juice
Fine sea salt and black pepper
2 (15.5-ounce) cans or 1 (700-gram) jar butter beans, rinsed and drained (3 cups/550 grams)
⅔ cup/90 grams frozen peas, thawed
¼ cup loosely packed/5 grams fresh picked dill
¼ cup loosely packed/5 grams fresh mint leaves
½ cup/80 grams coarsely crumbled feta

Start the dukkah:

In a small pan set over medium heat, toast the coriander and cumin, shaking the pan occasionally, until the seeds are a shade darker and fragrant, 1 to 2 minutes. Transfer spices to a small bowl and repeat with the sesame seeds, toasting for 30 to 60 seconds. Add the sesame seeds to the same bowl to cool.

While the seeds cool, start the beans by making turmeric oil: Add 1½ tablespoons oil to the pan used for the seeds. Heat over medium until visibly hot (shimmering and wavy) but not smoking, 2 to 3 minutes. Turn off the heat, stir in the turmeric and set aside to infuse and cool completely.

While the turmeric oil cools, finish the dukkah: Add the pistachios, oregano, mint, salt and the cooled seeds to a food processor, using the smaller bowl insert if you have one. Pulse a few times until you have a rough crumble with larger pistachio pieces. Return to the small bowl.

Finish the beans: In a large bowl, whisk together the yogurt, garlic, lemon juice, 1 tablespoon oil and 1/4 teaspoon salt. Add the butter beans and use a spatula to gently coat in the yogurt dressing, being careful to not break apart the beans.

In a separate bowl, mix together the peas, dill, mint and remaining 1½ teaspoons oil with ⅛ teaspoon salt and a good grind of pepper.

Transfer the butter bean mixture to a large plate with a lip and top with the feta, followed by the pea mixture, the turmeric oil and a generous sprinkling of the dukkah. Serve the remaining dukkah to eat alongside.

By Yotam Ottolenghi