1. Peel the radish and either cut into julienne strips or use a vegetable mandolin. Peel the nashi and do the same. Soak the nashi in cold water with the lemon juice (this stops the pear browning). 2. Slice all parts of the spring onions finely. 3. After toasting the sesame seeds cool slightly and then crush in a mortar and pestle. It doesn't have to be mashed to a paste. Mix this with all the other dressing ingredients. The chili is optional. 4. Drain the nashi and mix with the radish and spring onion and pour over the dressing. Let sit for 2 hours before serving to let the flavours develop. ---------------------------------------------------------------------------
Nutrition
Ingredients
