For the salad

  • 2 tbsp black or white sesame seeds
  • 2 cucumbers
  • One small head of romaine or cos lettuce, shredded into ribbons
  • One small head of pak choi or 150 g Chinese cabbage, shredded into ribbons
  • Three spring onions, thinly sliced
  • A handful of fresh coriander, roughly chopped
  • 250g cooked shredded chicken

For the sesame dressing

  • Five tbsp sesame oil (not toasted) or extra virgin olive oil
  • Two tbsp toasted sesame oil
  • Juice of one lime or three tbsp lemon juice
  • Two tsp raw runny honey
  • One tsp tamari or sea salt
  • One finely chopped red chilli, to garnish


  1. Gently toast the sesame seeds in a dry pan until fragrant. Use a spiraliser or julienne peeler to make the cucumber noodles, or use a regular vegetable peeler to slice the cucumbers lengthways into wide pappardelle-style ribbons. You might want to cut the long, spiralised strands in half to make them easier to eat.
  2. Prepare the dressing by whisking together all the ingredients in a bowl or shaking them together in a jam jar. Then add the lettuce, pak choi, spring onion and coriander to a bowl. Pour over the dressing and mix everything together (hands are best).
  3. Plate up with some shredded chicken and top with toasted sesame seeds. Serve immediately.

The Art of Eating Well by Jasmine and Melissa Hemsley (Ebury Press, £25); photography by Nick Hopper.