This salad is bursting with flavour, colours and textures. I love the pop of colour from the candy and golden beetroot, but classic red works fine if that’s all you have. I keep the beet skins on but peel them if you prefer. You’ll find amba in Middle Eastern grocers and kosher supermarkets, but if you don’t want to buy a new ingredient, a simple mustard, lemon juice and olive oil dressing works well.


Method

• Mix the green beans in in a bowl with the sesame seeds, sesame oil and a pinch of salt.

• Heat a non-stick griddle or pan until very hot. Add the beans in one layer. Cook in two batches if necessary. Cook over high heat for 4-5 minutes turning occasionally, until they have charred stripes. Set aside to cool down.

• Meanwhile wash the beetroot and trim off the ends.Using a mandolin, or a very sharp knife, slice very thin slices, about 2mm thick.