Chicken, sesame and pea salad

In a deep frying pan, cover 2 chicken breast fillets with water and bring to a gentle simmer. Poach for 10 minutes or until cooked. Drain, allow to cool slightly, then shred.

Steam 500g baby spinach leaves and 200g frozen peas until tender. Divide vegetables between 4 serving plates. Squeeze 1 tsp lemon juice over each and top with shredded chicken.

For dressing

Crush ¼ cup toasted sesame seeds in a mortar and pestle, then add 1 tbsp sugar, ¼ cup soy sauce,1 tbsp mirin (sweet rice wine - you can also use sherry) and ¼ cup dashi (Japanese stock made of bonito flakes and kelp - you can also use chicken stock) and stir well.

Pour dressing over salads.