225 g sugar snap peas, trimmed
1 english cucumber, sliced
500 g radishes, sliced
50 ml sesame seeds, toasted
30 ml rice vinegar
15 ml oil
– salt & pepper to taste –
In a saucepan; boil peas in salted water for 30 seconds or until they are bright green. Drain and plunge into cold water; drain.
In a large bowl; toss peas, cucumber, radishes, sesame seeds, vinegar and oil. Season with salt & pepper to taste.
Serves 6