Pascale naessens' salad of vegetables with marinated sesame seeds

Preheat the oven to 180 ° C.

Put the sesame seeds in a bowl and add so much soy sauce until everything is just below.

Let stand for at least 15 minutes or until the soy sauce is almost completely absorbed.

Spread the moist sesame seeds over a baking sheet covered with parchment paper. Put in the oven for 6 to 10 minutes.

Regularly check that the seeds do not burn and stir them occasionally. They should definitely not be dark brown, but light brown.

If necessary lower the oven temperature and leave the seeds in the oven longer.

In the meantime, remove the stalks and a piece of the underside of the fennel bulb. Cut the fennel, carrots and radish into slices that are as thin as possible.

Cut the avocado half in half. Remove the kernel, scoop out the flesh with a spoon and cut into cubes.

Add the vegetables to the arugula or herbs, pour a generous amount of olive oil.

Season only with pepper (the sesame seeds are already salty) and mix carefully. Sprinkle with the sesame seeds.