Cook the noodles according to the packet instructions, then drain and toss in a little squeeze of lime juice.

Carefully slice each of the salmon fillets lengthways into 2. Scatter the sesame seeds over a board and press one side of the salmon slices into the seeds to form a crust.

Place a large dry non-stick frying pan over a medium heat, and once hot, add the salmon sesame side down. Leave for 2 - 3 minutes or until golden, flip over to cook for just 1 minutes, then remove from the heat.

Peel the garlic and pound into a paste with a pinch of sea salt in a mortal and pestle, then add the tahini, the remaining lime juice and a splash of water to make a dressing.

Use a box grater to coarsely grate the cucumber, carrots and beets.

Keeping them in a separate piles and dividing between two plates. Snip and divide up the cress, then divide up the noodles.

Halve, peel and destone the avocado and add one half to each plate, then pour the dressing into the wells and add a few drips of olive oil.