Preheat the oven to 160°C/320°F.

To make the dukkah, toast all of the nuts separately (almonds: 8-10 mins, hazelnuts: 10-12mins, pistachios: 8-10 mins, sesame seeds: 6-8 mins).

Dry toast the coriander, fennel and cumin seeds separately in a pan. Toast for a few minutes each on medium heat until they begin to smell aromatic.

Grind the herbs in a spice grinder or pestle and mortar.

Pulse the nuts in a small food processor until you have a chunky crumb, take care not to over process into a powder- you should have large pieces of nuts.

Add the seeds to the nuts and season with salt to taste. Add the aleppo pepper here if you’re using it.

Slice the tomatoes and lay them flat on a plate. Drizzle with olive oil and season with salt and pepper. Sprinkle a few tablespoons of dukkah and finish with some basil leaves. Enjoy!