2 tbsp dried fenugreek leaves
1 tbsp pistachio-fenugreek dukkah (see above)
20²µ/¾´Ç³ú mint leaves, chopped
2 tsp onion powder
2 ripe peaches or nectarines, stones removed and sliced into halves or wedges
2 tbsp roasted chickpeas
¼ tsp ajwain seeds
seeds from 12 cardamom pods, crushed
1 tbsp coriander seeds
2 tbsp cumin seeds
1 tbsp fennel seeds
100ml/3½fl oz extra virgin olive oil
extra virgin olive oil, for brushing
1 tsp paprika
1 tbsp pink peppercorns
1 tsp pink peppercorns
60g/2¼oz shelled, unsalted pistachio nuts
30 saffron strands
1 tsp smoked salt
1½ tsp fine sea salt
2 tbsp white sesame seeds
20ml/¾fl oz white wine vinegar
2 burrata or buffalo mozzarella balls
big chunks sourdough bread or naan, to serve