Preparation

1. Toast the sesame seeds in a frying pan or in a low oven (80°C or gas mark 3) until golden, keeping an eye on them to make sure they don't burn. Blend them in a food processor with the salt, sugar and Espelette pepper.

2. Steam spinach shoots for 2 min. Rinse quickly under ice-cold water to stop the cooking process. Wring out as much of the spinach as possible in a clean cloth. Gently mix the cooked spinach with 1 tablespoon of gomasio. Form into a ball and refrigerate for 1 hour. Cut the ball in half and sprinkle again with gomasio.

3. This salad is delicious with a grilled salmon fillet on a bed of salt. Brush the salmon with 1 tablespoon of honey and 1 tablespoon of soy, place on a bed of salt in a dish and bake for 12 min in a low oven (80°C or th.3). The salmon is cooked when it can be easily "flaked". Serve with gomasio and plain rice.
   

4. Spinach can be replaced by arugula. Sprinkled on vegetables, chicken, fish or simply plain rice, gomasio adds a nutty, toasted flavor.