• Spread mixed sesame seeds in a bowl or plate. Cut  Japanese tofu into 2cm chunks. • In a medium bowl, combine tofu, a drizzle of olive oil and a pinch of salt and pepper. • Press tofu into sesame seeds, turning to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Drain sweetcorn. Heat a large frying pan over high heat. • Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a bowl and allow to cool slightly.  Return frying pan to medium-high heat with a generous drizzle of olive oil. • When the oil is hot, cook tofu, turning occasionally, 4-5 minutes.

• Meanwhile, thinly slice cucumber into half-moons. • In a large bowl, combine sesame dressing and a drizzle of vinegar and olive oil. • Add shredded wombok, charred corn, mixed salad leaves and cucumber. Toss to coat. Season to taste.

• Divide rainbow wombok salad and sesame-crusted tofu between plates. Tear over coriander to serve. Enjoy!