To make dukkah: Heat the oven to 350 F. Spread the cashews and hazelnuts on a baking sheet and toast for 6-8 minutes. Transfer to a food processor and set aside. In a skillet over medium heat toast the sesame seeds, cumin and coriander seeds until fragrant, 1-2 minutes, then transfer to food processor. Add dried thyme and salt. Pulse the mixture until coarsely ground. Makes about 1 cup that can be stored in an airtight container.

Divide the yogurt into four, 3/4 cup portions. In a small bowl, combine the grapes, cucumber, shallot, olive oil, vinegar, salt and pepper. Toss to combine. Top each bowl of yogurt with 1/2 cup grape mixture, 1 tablespoon dukkah and a sprinkle of lemon zest