Green Bean Salad with Fennel and Toasted Pecan Dukkah

Add coriander, cumin, and fennel seeds and toast, stirring frequently, until sesame seeds are golden and spices are fragrant, about 2 minutes more.

Transfer to a plate and let cool completely.

Coarsely chop 1/4 cup pecans; set aside.

Pulse sesame seed mixture, 1/2 tsp. salt, 1/2 tsp. pepper, and 1/2 cup pecans in a food processor until coarse, dry, and crumbly; do not let it become a paste.

Cook green beans in a large pot of boiling salted water until crisp-tender, 5–7 minutes.

Drain, then transfer immediately to a large bowl filled with ice water.

Drain again and pat dry.

Meanwhile, coarsely chop fennel fronds; set aside.

Cut fennel bulb in half lengthwise, then thinly slice each half lengthwise.

Whisk lemon zest, oil, 1/2 tsp. salt, and 1/4 tsp. pepper in a large bowl.

Add green beans, fennel bulb, and half of the dukkah and toss to combine.

Season with salt and pepper.

Transfer salad to a serving platter, then top with fennel fronds, remaining dukkah, and remaining 1/4 cup pecans.

Dukkah can be made up to 3 days ahead; store in an airtight container at room temperature.