Gather all ingredients before starting the recipe.

Dukkah

• Toast 4 tbsp sesame seeds, 3 tbsp coriander seeds, 2 tbsp cumin seeds and 1 tbsp black peppercorns in a small pan over medium heat. Stir often to prevent burning. When the seeds are beginning to pop, remove from heat and allow to come to room temperature.
  
• Combine cooled seeds with 1/2 cup roasted peanuts, 1 tsp dried oregano, 1 tsp sweet Hungarian paprika, and 1 tsp kosher salt in a small food processor and pulse until a coarse mixture develops.
  
• Using the pan to toast the seeds, add slices of naan and toast until the naan is soft and slightly charred.

Serving

• Slice 3-4 whole baby or Persian cucumbers into slivers or halves and arrange on a long serving platter.
• Quarter 2-3 whole vine ripened tomatoes and add to platter.
• Peel and slice 2-3 whole carrots and core and slice 1 whole red bell pepper and add to platter.
• Slice 3 hardboiled eggs in half and add to platter.
• Transfer dukka to a small dish and place on the platter with the vegetables and naan.
  
• Combine 1/4 cup each canola oil and toasted sesame oil and pour into a small dish and add to the platter.