Charred Patty Pan Squash with Dukkah, Ricotta and Mint - Happy Belly After

Ingredients

• 2 pounds patty pan squash
• 3 tbsp extra virgin olive oil
• ½ tsp pink Himalayan sea salt
• ½ tsp freshly ground pepper
• ½ cup blanched hazelnuts
• ¼ cup sesame seeds
• 2 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1 tsp fennel seeds
• 1 tsp pink Himalayan sea salt
• 1 tsp freshly ground Tellicherry peppercorns
• 14 oz firm tofu
• 1 tbsp nutritional yeast flakes
• 1 tbsp tapioca starch
• ½ tsp lactic acid
• 4 tbsp chopped mint, julienned
• fresh pita bread or baguette