Cucumber and Fennel Salad with Chilli Ginger Dressing

Directions

1. Finely slice the fennel and cucumber using a mandolin if you have one.
2. In a frying pan lightly toast the sesame seeds for a couple of minutes on a medium heat until golden brown.
3. Roughly chop the ginger and chili. Then in a pestle and mortar smash the garlic, ginger and chili pepper into a rough paste. Mix with the rice wine vinegar and toasted sesame oil.
4. Pour the dressing onto the salad and mix well. Add salt to taste. Top with toasted sesame seeds.