French Bean, Prawn and Avocado Salad
	Don't be tempted to skip the sesame seeds, and make sure you toast them lightly (just golden) in a pan or in the oven; they are the 'secret ingredient' of this recipe.   2 Tbs    sesame seeds   500 g    french beans   1   lemon   1 Tbs    balsamic vinegar   1 Tbs    ketjap manis   3 Tbs    extra-virgin olive oil   1/2 small    chilli     salt and freshly ground black pepper   250 g    small prawns   4   spring onions   2   avocados     1 Top, tail and cut french beans in half. Juice lemon and grate rind. De-seed and finely chop small chilli. Thinly slice spring onions diagonally. Stone, peel and cut avocado into small chunks. 2 Toast the sesame seeds in a heavy-based frying pan over a medium heat, tossing frequently until golden. Set aside to cool. 3 Bring a saucepan of salted water to a brisk boil. Drop in french beans, return to the boil and cook for a couple of minutes until tender. Drain and refresh under cold running water. 4 meanwhile, make the dressing; mix together the lemon juice and rind, the vinegar, manis and oil in a bowl. Add the chilli. Whisk well with a fork and season. 5 Toss the well-drained beans, the prawns, spring onions and the avocado in the dressing. Serve sprinkled with the sesame seeds.   Servings: 4 Yield: 4 as starter or 2 as a main meal   Copyright © 2006, The Gourmet Saint