• 

  wholemeal spelt flour

  220 g
• 

  makrut lime leaves veins removed

  4
• 

  egg

  1
• 

  water

  40 g
• 

  extra virgin olive oil

  60 g
• 

  spring onions/green onions trimmed and cut into quarters

  6
• 

  fresh coriander leaves only

  10 sprigs
• 

  Thai green curry paste (see Tips)

  80 g
• 

  canned cannellini beans no-added salt, rinsed and drained

  100 g
• 

  chicken mince

  500 g
• 

  fish sauce

  17 g
• 

  ground black pepper

  ¼ tsp

Assembly

• 

  egg yolk lightly beaten

  1
• 

  tamari sauce

  ½ tsp
• 

  sesame seeds

  1 tbsp

Salad

• 

  mixed salad leaves

  120 g
• 

  carrot peeled and grated

  120 g
• 

  eschalot finely sliced

  30 g
• 

  freshly squeezed lime juice

  20 g
• 

  rice bran oil

  20 g
• 

  Lebanese cucumber sliced

  1
• 

  fresh coriander leaves only, roughly chopped

  4 sprigs
• 

  ground black pepper to taste