Assorted Vegetable Salad

Method

Boil the carrots in salted water for 5-6 minutes. Then set aside.

Cook the remaining vegetables in boiling salted water for about 3 minutes. They should remain crunchy. Leave to cool.

Put the sesame seeds in a frying pan and toast them, shaking the pan constantly until they turn golden brown. Remove from the pan and set aside.

Heat the oil in the same pan and add the onion. Fry over brisk heat until golden and crisp, then remove from the pan with a slotted spoon and drain on kitchen paper.

Slice the carrots into thin matchstick strips.

Slice the beans and diagonally into 1 cm/1/2 inch pieces. Arrange the vegetables in separate piles on a long serving dish.

Sprinkle with the sesame seeds, soy sauce and fried onion. Serve cold or chilled.