For the dressing I toasted a heaped tablespoon of black sesame seeds. It was done on a skillet till they crackled and the nutty scent filled the kitchen. Then the seeds were ground to a not-so-fine paste. Some freshly grated pepper and a drizzle of olive oil finished off the dressing. No extra salt was added as the meat and the beans were already salted. The nasturtium blooms were a last minute addition. They won't be blooming beyond April so I might as well make the most of them. I think the bright oranges and yellows make the dish look more vibrant. As for the taste (even if I say so myself)....it was delicious!!
|Lunch time salad|
*Thank you for stopping by today.*