This slightly sweet variation of dukkah can garnish anything from fruit to ice cream and would also be fantastic to sprinkle over muffins before baking. Refrigerate any extra in a sealed container for 2 weeks.
We call for three types of oranges in this recipe, but you can use any combination of varieties, or just one, with delicious results. Make ahead tip: peel and slice the fruit the night before, cover, and refrigerate.
Make the salad: Cut the peel and white pith from all the citrus. Slice the fruit into ½-inch-thick rounds and arrange on a large, shallow platter.
Make the dukkah: In a food processor, combine all the dukkah ingredients and pulse into a coarse spice mix. Set aside.
Just before serving, garnish the citrus with the pistachio dukkah and pomegranate seeds and mint leaves. Serve immediately, with labneh or yogurt on the side.