SALAD OF ASPARAGUS, BROCCOLINI, BEANS & SESAME GINGER DRESSING

This is a pimped-up version of the Japanese sesame spinach I love, served with the Dashi-poached eggs. I love my greens and this dish contains three of my favourites. The greens can be blanched and refreshed and kept in the fridge ahead of time, then dressed at the last minute.

— 400 g (14 oz) broccolini

— 10–12 asparagus spears

— 500 g (1 lb 2 oz) green beans, as small as possible

SESAME GINGER DRESSING

— 80 g (2¾ oz/½ cup) sesame seeds, toasted

— 40 g (1½ oz/¼ cup) peanuts, roasted

— 1 tablespoon soy sauce

— 1 tablespoon mirin

— 1 teaspoon sugar

— 1 teaspoon finely grated fresh ginger

FOR THE SESAME GINGER DRESSING

Blitz all the ingredients in a food processor until smooth and thick, adding a little water if necessary to thin the dressing. The dressing can be refrigerated in a clean glass jar for several days; bring to room temperature for serving.

FOR THE SALAD

Trim about 1 cm (½ inch) from the cut ends of the broccolini, then peel the long stalks using a vegetable peeler.

Trim the asparagus stems, so the spears are about 12 cm (4¾ inches) long. Test that you have cut the woody part away by slicing a small disc from the end and tasting it. Peel the spears lightly using a vegetable peeler — about 3 cm (1¼ inches) from the tip for thick spears, but don’t worry about peeling thinner younger ones.

To prepare the beans, just cut the stalk end of f.

Bring a large saucepan of salted water to the boil. Cook the vegetables, one type at a time, for 4–5 minutes each, then remove and refresh in iced water.

Drain the vegetables well on paper towel. Cut all the vegetables in thirds, on the diagonal.

When ready to serve, toss the vegetables with a generous amount of the dressing and present in a large bowl or on a platter.

SERVES 4 AS PART OF A SHARED MEAL