Two great condiments to liven up vegetables …

Condiments and sauces RECIPES Vegetables

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… and the best ‘Zen lunch’ guaranteed to do the same for me.

A lovely toasty sesame salt to sprinkle over plain rice, green vegetables, roast chicken and more. And a really good easy soy and sesame sauce that is great on plain steamed veg.

First, the sesame salt, which will keep for a week or two in an airtight container.

All you need is:

3 tablespoons sesame seeds

1/2 teaspoon salt

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Heat a frying pan over a medium-low heat, add the sesame seeds and salt and toast until golden brown, stirring or shaking the pan constantly. It will take maybe five minutes.

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if you’ve got more time, the flavour will be even better drawn out more slowly, toasted over a very low heat for perhaps 10-15 minutes.

Once toasted, crush in a mortar or grind in a spice mill and transfer to a jar.

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The lovely soy and sesame sauce is even easier and you need just these few store cupboard ingredients:

2 tablespoons dark soy sauce (if you only have light soy then stir in a teaspoon of brown sugar to dissolve before using)

1 teaspoon fish sauce

1/2 teaspoon toasted sesame oil

4 teaspoons white or rice vinegar

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Mix it all together in a bowl. Any left over will keep covered in the fridge for a few days.

And then – for me today – it all comes together in one restorative, soothing ‘Zen lunch’ of steamed rice and broccoli with the sauce spooned over and topped with some sesame salt.

All is well.

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