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- 500 g baby spinach leaves
- 70 g sesame seeds
- 1 tsp Le Guérandais fine Guérande sea salt with mild red chili
- 1 pinch of sugar
Preparation time: 20 mins
Toast the sesame seeds in a pan or in a gentle oven until they are golden, taking care not to burn them. Mix them together with the sea salt, sugar and mild red chili.
Steam the spinach for 2 mins. Refresh the cooked spinach briefly in iced water to stop it cooking. Wipe the leaves as dry as possible with a clean cloth. Delicately mix together the cooked spinach with 1 tbsp of gomasio. Make a ball and place it in the refrigerator for 1 hr. Cut the ball in two and sprinkle with gomasio again.
This salad is delicious with a salmon fillet baked on a bed of sea salt. Brush the salmon with 1 tsp of honey and 1 tbsp of soy sauce. Sprinkle a bed of sea salt onto a baking tray and lay on the salmon. Bake in a gentle oven (80 °C or gas mark 3) for 12 mins. The salmon is cooked when it appears to flake. Serve with gomasio and rice.
The spinach can be replaced by rocket. Sprinkle gomasio onto vegetables, chicken, fish or even rice to add a yummy toasted-hazelnut flavour.