CRUNCHY VEGETABLE SALAD WITH BLACK SESAME & GINGER

The seasoning for this refreshing salad is very simple but the fresh ginger, sesame oil and sea salt are enough to make the dish complete. It makes a great side dish and, although the flavours are quite Japanese, it’s a good match with many different cuisines.

200g broad beans (frozen or fresh in season) 100g peas (frozen or fresh in season) 6-8 radishes, cut into quarters lengthways 2 Lebanese cucumbers, seeds removed and cut into 6-7cm pieces 5cm piece fresh ginger, finely sliced 2 teaspoons black sesame seeds, toasted 2 teaspoons flaky sea salt 2 teaspoons sesame oil

Bring a saucepan of water to the boil with a pinch of salt. Add the broad beans and cook 3 minutes. Add the peas and cook another minute. Drain the vegetables then rinse under cold running water to stop the cooking process.

Squeeze the broad beans out of their grey shells and split them in half with your fingers.

In a large bowl combine the radish, cucumber, beans, peas, ginger and sesame seeds. Season with the flaky sea salt and sesame oil. Serves 4-6

This is an edited extract from Cibi by Meg and Zenta Tanaka, published by Hardie Grant Books, $50, on sale from 1 April.