Dukkah Spiced Green Beans and Mushrooms

4 cups green beans, ends trimmed

1/2 tablespoon butter
4 garlic cloves, sliced
2 cups mushroom, sliced
salt to taste

1/2 cup raw whole almonds
1/4 cup sesame seeds
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1/2 tablespoon fennel seeds
1/2 teaspoon whole black peppercorns
1/2 teaspoon sea salt

Serves 4-6
Steam green beans for a few minutes. They should retain some crispness. Put into ice water for a few seconds to stop the cooking process. Drain and set aside.

In a large pan, melt butter over medium heat. Cook sliced garlic for a minute before adding sliced mushrooms. Cook for a couple of minutes. Add green beans, heat through the vegetables. Season to taste. Transfer to serving dish and sprinkle with dukkah spice mixture. Serve immediately.

In a dry pan over medium heat, roast almonds for about 5-7 minutes. Set aside.
In the same pan, combine sesame, cumin, coriander, fennel and peppercorns. Roast over medium heat, shaking the pan regularly, until fragrant, about 3-4 minutes. Set aside.
In a food processor, pulse the roasted almonds until roughly chopped. Then add sesame, spices and salt and pulse until finely chopped. Transfer to airtight container.

© Anja's Food 4 Thought. Recipe from http://www.anjasfood4thought.com