Ingredient:
1 iceberg or romaine lettuce
175 g (6 oz) ready-to-eat bean sprouts
6 spring onions, thinly sliced on the diagonal
1 green pepper, halved, deseeded, and thinly sliced
2 tbsp toasted sesame seeds
Dressing
3 tbsp sunflower or olive oil
1 tsp sesame oil
1 tbsp white wine vinegar
1 garlic clove, crushed
1 cm (1/2 in) piece of fresh root ginger, peeled and grated
½ tsp caster sugar, or to taste
Salt and black pepper
Method:
Tear the lettuce leaves into bite-sized pieces. Put the lettuce, bean sprouts, spring onions, and pepper into a salad bowl and mix together.
Make the dressing: combine the oils, vinegar, garlic, and ginger, and season to taste with sugar, salt, and pepper. Toss the salad with the dressing, sprinkle with the sesame seeds, and serve.
1 iceberg or romaine lettuce
175 g (6 oz) ready-to-eat bean sprouts
6 spring onions, thinly sliced on the diagonal
1 green pepper, halved, deseeded, and thinly sliced
2 tbsp toasted sesame seeds
Dressing
3 tbsp sunflower or olive oil
1 tsp sesame oil
1 tbsp white wine vinegar
1 garlic clove, crushed
1 cm (1/2 in) piece of fresh root ginger, peeled and grated
½ tsp caster sugar, or to taste
Salt and black pepper
Method:
Tear the lettuce leaves into bite-sized pieces. Put the lettuce, bean sprouts, spring onions, and pepper into a salad bowl and mix together.
Make the dressing: combine the oils, vinegar, garlic, and ginger, and season to taste with sugar, salt, and pepper. Toss the salad with the dressing, sprinkle with the sesame seeds, and serve.
