Instructions: Cut off the broccoli heads and break them into small florets.

Peel and slice the broccoli stems.

Blanch the broccoli heads and stems in a large pot of boiling salted water for 45 minutes.

Then plunge them into cold water.

Next drain the broccoli dry in a colander or a salad spinner and put it into a clean bowl.

Roast the sesame seeds in a pre heated oven gas mark 5 375 degrees F (190 degrees C) or under a grill until they are brown.

In a small glass bowl combine the roasted sesame seeds with all the rest of the ingredients and mix them together well.

Then pour the mixture into the bowl of broccoli and toss well.

If you are serving this dish the next day tightly cover the bowl with clingfilm and keep it in the refrigerator until it is needed.

This dish makes a good garnish for meats or a wonderful vegetable dish for summer picnics. The cold crunchiness of the broccoli goes well with the texture of the sesame seeds. For a tangy alternative you could substitute finely chopped fresh ginger for the sesame seeds (using roughly the same amounts). Think of this dish as a cold vegetable salad with a Chinese touch which goes well with almost any menu. It can be prepared a day in advance and actually tastes even better if you do this.

Serves 4

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