For the dukkah
For the preserved lemon tahini
For the tomato jam
For the lemon vinaigrette
Preheat the oven to 180°C, gas mark 4. Spread the hazelnuts in a baking tray and bake in the preheated oven for 3-4 minutes, or until toasted, taking care that they don’t burn. Let them cool slightly.
Add the toasted hazelnuts to the bowl of a food processor and pulse until coarsely chopped. Transfer to a large bowl.
Heat a medium frying pan over a medium heat. Add the sesame seeds and toast, stirring, for 1-2 minutes, or until golden. Add them to the bowl with the hazelnuts.
Place the coriander seeds and cumin seeds in the frying pan over a medium heat, and toast, stirring frequently, for 1-2 minutes or until aromatic and the seeds begin to pop. Then transfer the seeds to a spice grinder.
Add the crushed spices, pepper and salt to the hazelnut mixture and mix well.
To prepare the preserved lemon tahini, place the ingredients in a high-powered blender and blitz until smooth.
To make the tomato jam, combine all the ingredients in a heavy-bottomed medium saucepan, and bring to a boil over a medium heat, stirring often.
Reduce the heat and simmer, stirring occasionally, until the mixture takes on the consistency of thick jam, about 1 hour 15 minutes.
Taste and adjust the seasoning, then cool and refrigerate until ready to use.
Make the vinaigrette by whisking together the lemon juice and olive oil.
To assemble the dish, cut the avocados into quarters and place in a bowl. Generously crust the avocados in the dukkah.
Place the mixed green salad in a bowl and season with the sea salt and lemon vinaigrette.
Dress a plate in circles with the tahini. Place the mixed greens in the centre of the plate and evenly present 3 pieces of crusted avocado. Garnish with 3 dollops of tomato jam and serve.