Cut the cucumbers in half and then half lengthwise. Sprinkle with 1/2 teaspoon salt and set aside.

In a skillet over medium heat, toast the pecans and pistachios for about 2 minutes, or until fragrant. Add the sesame seeds and coriander, cumin, and fennel seeds, then toast for about 1 minute more, stirring often to prevent burning.

Transfer the nuts and seeds to a food processor and add the pepper flakes and 1/2 teaspoon of the salt. Pulse until well chopped—don’t go too long, or you could end up with nut butter. Transfer to a bowl and season to taste with more salt, if desired.

Wipe out the skillet and pat the cucumbers dry. Add the oil to the skillet and heat over high heat until shimmering. Add the cucumbers, cut side down, and cook until browned, about 4 minutes (2 minutes for mini cucumbers). Once cucumbers hit the pan, don’t touch them—let them sear, no stirring or moving around.

Transfer to a cutting board, cut each piece in half lengthwise, then sprinkle the spears with dukkah and serve.

Dukkah can be stored in an airtight container at room temperature for a couple of weeks.