Ingredients

The following ingredients have 4 Servings
  • 175g/6oz sesame seeds, toasted
  • 3½ tbsp soy sauce
  • 2 tbsp sugar
  • 450g/1lb green beans, trimmed
  • 2 tbsp rice vinegar
  • 2 tbsp spring onions, finely chopped
  • 2 tsp fresh ginger, finely chopped
  • salt, to taste
  • 250g/9oz cooked fresh salmon fillets, skins removed and thinly sliced
  • 2 avocados, skin and stone removed, thinly sliced
  • 120g/4½oz rocket
  • handful fresh coriander
  • 2 tbsp sesame seeds, toasted
  • 1 tbsp rice wine vinegar
  • 1 lime, juice only
  • 2 tsp wasabi paste
  • 1 garlic clove, finely grated
  • 1 tsp fresh ginger, finely grated
  • 1 tsp caster sugar
  • 3 tbsp sunflower oil

Instruction

  • To make the sesame paste for the green beans, finely grind 6 tablespoons of sesame seeds in a pestle and mortar and transfer to a small food processor. Add the remaining sesame seeds, soy sauce and sugar and process to a paste.
  • Bring a large saucepan of salted water to the boil. Add the beans and cook for 4 minutes or until tender but still crisp. Transfer the beans to iced water to refresh. Drain, dry and set aside.
  • Whisk together the vinegar, spring onions and ginger with the sesame paste. Add the green beans and toss together.
  • To make the wasabi dressing, put all the ingredients in a small, lidded jar and shake until combined. Taste for seasoning.
  • To serve, arrange the salmon and avocado on a serving platter and drizzle with the wasabi dressing. Scatter over the rocket leaves and coriander and sprinkle with the toasted sesame seeds. Serve with the sesame green beans.