1/4 cup roughly chopped blanched hazelnuts
1 tablespoon cumin seeds
1 tablespoon sesame seeds
1 teaspoon coriander seeds
1 teaspoon kosher salt
1/2 teaspoon black pepper
3 heads broccoli (about 1 pound)
1 tablespoon olive oil
1 lemon, halved
For the dukkah spice mix, toast the hazelnuts, cumin seeds, sesame seeds, coriander seeds, salt and black pepper in a small skillet over medium heat until fragrant, about 2 minutes. Transfer the mixture to a cutting board and finely chop.
Preheat a gas or charcoal grill on medium high heat.
Trim the stem of each broccoli head, so it is 2-inches long. Cut into 1/4-inch thick slices.
Toss the broccoli in olive oil and 1-2 tablespoons dukkah. Grill the broccoli until it is charred at the edges, about 2 minutes per side.
Grill the lemon halves, cut-side down until they have grill marks, about 2 minutes.
Place the broccoli on a serving dish. Sprinkle with additional dukkah as desired. Squeeze the lemons over the broccoli.
Extra dukkah can be stored in an airtight container.