EARLY AUTUMN SALAD WITH SESAME SAUCE

In early autumn, when the summer heat falls away and you feel as if you need to eat more vegetables, this is a good recipe to turn to. Its greens, yellows and touches of brown are a nice celebration of the time of year. The greens taste so good when they’re cooked lightly to retain their crunch.

100g green beans, cut in half on an angle 200g broccoli, cut into small florets 200g broccolini, cut diagonally into 3cm pieces 100g snow peas, trimmed 1 corn cob Olive oil, for frying 100g enoki or button mushrooms, chopped

Sesame sauce:

30g tahini 1 tablespoon sugar 1 tablespoon sesame oil 1 tablespoon tamari 1 tablespoon water 1 teaspoon rice vinegar Bring a saucepan of water to the boil with a pinch of salt and blanch the beans, broccoli, broccolini and snow peas for 1-2 minutes. Remove vegetables from the saucepan with a slotted spoon and set aside in a large bowl.

In the same saucepan, boil the corn cob for 5-8 minutes until cooked. Drain and set aside to cool.

Add a splash of olive oil to a frying pan and sauté mushrooms over a medium heat for 2-3 minutes or until tender. Season with salt and pepper.

Cut corn kernels off the cob. Place all the sauce ingredients in a bowl and whisk well to combine.

In a large bowl combine the greens, mushrooms and corn kernels and drizzle the sesame sauce over the top. Serves 4-6