Spring bowl with Asian dressing

Toast the sesame seeds in a pan without fat.

Wash the chili, cut in half, core and finely chop.

Mix the sesame, chili, lime juice, soy sauce and 2 tablespoons of oil.

Peel the carrots and cut them diagonally into thin slices.

Wash the sugar snap peas.

Cook the pasta in boiling salted water according to the instructions on the packet.

Heat 2 tablespoons of oil and 100 ml of water in a pan, sauté the carrots and sugar snap peas for 4–5 minutes, season with salt and pepper.

Peel and core the papaya and cut the pulp into slices.

Wash the spring onion and cut into rings.

Cut the cress from the bed.

Drain the pasta and serve with carrots, snow peas, papaya, cress, spring onion & sesame sauce.