Ingredients

• 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

Directions

• 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.