Steamed chicken fillet with sesame dressing

Bring a layer of water to a boil in a pan that fits the steam basket. Sprinkle the chicken breasts around with salt and sprinkle the top with sesame seeds.

Put the chicken fillets in the steam basket and place them over the boiling water (make sure the basket does not touch the water). Place the lid on the pan and steam the chicken in about 15 minutes.

Cook the sugarsnaps in salted water for about 3 minutes. Drain and rinse with cold water. Mix the sugarsnaps with the bean sprouts, cucumber, onion, red pepper and coriander.

Beat the ingredients for the dressing and mix 2/3 of them through the vegetables.

Scoop the vegetables into bowls. Cut the chicken fillets into thick slices and place them on the vegetables or serve the chicken separately and drizzle with the remaining dressing. Sprinkle the dish with the cashew nuts.