Instructions: This is very green and pretty to look at. The vegetables are lightly cooked and then tossed in a spicy Chinese dressing whilst still warm enabling them to absorb all the lovely flavours.

Begin by preparing the vegetables.

First cut the individual broccoli florets from the stalks you need small florets about the size of a 5 pence coin.

Reserve only the tender upper
parts of the main stalks and cut these obliquely into slices 3 to 5mm thick.

Next top and tail the haricots and mange tout then cut the haricots into 2.5cm lengths and slice the mange tout obliquely into diamond shaped strips.

Now cut the white parts of the spring onions in the same way and finally cut the water chestnuts into slivers.

Next make the dressing by putting all the ingredients into a small bowl and whisking them together with a fork.

Pour a kettle full of boiling water (about 1.7litres) into a large saucepan.

Add a teaspoon of salt and bring this back to the boil.

Boil the broccoli for exactly 3 minutes then remove it to a colander with a draining spoon and drain it thoroughly.

Now transfer the broccoli to a mixing bowl then cook the haricots in the boiling water for 2 minutes.

Add the mange tout and cook with the beans for a further 1 1/2 minutes.

Now drain both thoroughly and combine all the vegetables (including the prepared onions and water chestnuts or almonds) and then pour the dressing over everything.

Stir gently cover and cool.

Serve the salad at room temperature sprinkled with the sesame seeds.

This is extremely good with cold or grilled chicken or fish.

Serves 4

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