Method

• 1.
  For the dukkah, in a small frypan over medium heat, toast the coriander and cumin seeds, shaking the pan occasionally, for 1-2 minutes, until the seeds are a shade darker and fragrant.
• 2.
  Transfer spices to a small bowl and repeat with the sesame seeds, toasting for 30-60 seconds. Add sesame seeds to the same bowl to cool.
• 3.
  While the seeds cool, start the beans by making turmeric oil. Add 1 tbs oil to the pan used for the seeds. Heat over medium heat for 2-3 minutes until visibly hot (shimmering and wavy) but not smoking. Turn off the heat, stir in the turmeric and set aside to infuse and cool completely.
• 4.
  While the turmeric oil cools, finish the dukkah. Add the pistachios, oregano, mint, 1/4 tsp fine sea salt and the cooled seeds to a small food processor. Pulse a few times until you have a rough crumble with larger pistachio pieces. Return to the small bowl.
• 5.
  To finish the beans, in a large bowl, whisk together the yoghurt, garlic, lemon juice, 1 tbs oil and 1/4 tsp fine sea salt. Add butter beans and use a spatula to gently coat in the yoghurt dressing, being careful to not break apart the beans.
• 6.
  In a separate bowl, mix together the peas, dill, mint and 1 tsp oil with a pinch of fine sea salt and a good grind of black pepper.
• 7.
  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.