Broccolini & bean salad
Wash the vegetables. Slice the broccolini into 5cm pieces.
Top and tail the green beans and slice into similar sizes.
Heat sesame oil in a wok over low heat.
Add the vegetables, ginger, half the coriander and a tablespoon of water.
Cook for 5 minutes, tossing frequently, until vegetables are just becoming tender.
Tip the mixture onto a serving plate to cool.
Meanwhile, in a dry pan, toast the sesame seeds, stirring continually, about 5 minutes or until fragrant.
Squeeze the juice from the lime on top of the vegetables and scatter the seeds on top.
Serve immediately on its own or as a side to your favourite meat or fish dish.