First, let’s make dukkah. Heat the oven to 180°C or 350°F. Add almonds, walnuts, and sesame seeds to a baking tray and roast them for 8-10 minutes.

If using whole cumin and coriander seeds, add them to a lightly heated, dry pan and toast for 2-3 minutes on medium-high until they start releasing their fragrant aromas. Once toasted, transfer them to a pestle and mortar and grind into a powder.

Add your roasted nuts, sesame seeds, and ground spices to a hand blender cup or a food processor. Add salt and blitz for 10 seconds until you get a coarse mix. Leave your homemade dukkah on the side until needed.

To make the simple lemon dressing, combine all the ingredients in a jar, shake well, and keep on the side until needed.

To make the ricotta dip, combine ricotta cheese, sour cream, lemon zest, freshly ground black pepper, and salt. Whisk until almost smooth. Keep the ricotta dip in the fridge until needed.

Thoroughly wash cherry tomatoes, cucumber, and plum. Cut cherry tomatoes in half and cucumbers into even dice. Cut the plum in half and slice it into even-sized wedges.

Drain the pickled pearl onions and cut them into quarters. Combine all the veggies in a bowl and drizzle them with the simple lemon dressing.

Once you have all the elements ready, it is time to serve the salad. Spread the ricotta dip on the base of a plate of your choice, making a circular motion with a spoon. Top it with the dressed salad, sprinkle with dukkah, and add a few fresh mint leaves.