Heat a small frying pan and add the
sesame seeds. Cook, shaking the pan
and making sure the seeds don’t burn.
When they are fragrant and have turned a
light teak colour, tip them onto a saucer.
Steam the asparagus for 3-4 mins until
almost done. Drop into a bowl of iced
water to cool, then drain and wrap in a
tea towel to dry really well. Cook the
peas for 3 mins in the boiling water used
to steam the asparagus, then drain and
cool under a cold tap. Slice the courgettes
on the diagonal, about 0.5cm thick.
Heat a griddle pan until very hot.
Brush the asparagus and courgette slices
with the oil, and cook in batches until
nicely striped with dark brown. Cut the
asparagus into 5cm lengths.
Mix the asparagus, courgettes, peas,
rocket, feta and lemon zest. Grind over
some black pepper and sprinkle with the
sesame seeds before serving.