Bang bang salmon

SERVES 4 PREP AND COOK TIME 30 MINUTES

1 tablespoon extra virgin olive oil

2 x 250g skinless salmon fillets

2 medium (240g) carrots, cut into julienne 2 (260g) Lebanese cucumbers, seeded, cut into julienne

50g snow pea sprouts

4 green onions, sliced thinly lengthways 1 cup coriander leaves extra virgin olive oil cooking spray

4 (40g) large rice paper rounds 2 tablespoons sesame seeds, toasted BANG BANG DRESSING

1 teaspoon sichuan peppercorns ½ teaspoon dried chilli flakes ¼ cup (45g) sesame seeds

2 tablespoons Chinese black vinegar 1 tablespoon light soy sauce

1 tablespoon extra virgin olive oil 2 teaspoons tahini

1 teaspoon brown sugar

1 Heat oil in a large frying pan over high heat. Cook salmon for 4 minutes; turn, cook for a further 2 minutes or until just cooked but still pink in the centre.

2 Combine carrot, cucumber, snow pea sprouts, green onion and coriander leaves in a large bowl.

3 BANG BANG DRESSING Stir peppercorns, chilli and sesame seeds in a small frying pan over medium heat for 2 minutes or until seeds are golden. Cool. Grind with a spice grinder or mortar and pestle to a fine powder. Place in a screw-top jar with remaining ingredients; shake well to combine.

4 Spray 1 rice paper round with oil; microwave on HIGH (100%) for 50 seconds or until puffed up and white. Repeat with remaining rice papers.

5 Flake salmon into large pieces and place in a bowl with the Dressing; toss gently to combine. Place the carrot mixture on a platter; top with salmon.

6 Scatter bang bang salmon with sesame seeds; serve with rice paper crisps and lime wedges, if you like.

Not suitable to freeze or microwave.