For a modern twist on a classic French salad, chef Timo Glöckner of Brothaus at the Steingenberger Hotel in Business Bay creates an Asian nicoise salad with seared tuna. 

 Serves 4

80g green moong lentil

120g black channa lentil

100g edamame beans

2 spring onions

40g leek

60g fennel

40g alfalfa sprouts

40g snow pea sprouts

4 eggs

4 x 120g pieces saku tuna

20g white and black sesame seeds

2 tbs soy sauce

For the dressing:

1/3 cup sriracha sauce

1 tsp honey

1 crushed garlic clove

2 tsp olive oil

2 tsp white vinegar

1 tbs lemon juice

1 pinch salt

1 pinch pepper

1) Soak both types of lentils in water overnight at room temperature or one whole day in the refridgerator until they start to sprout.

2) Peel the edamame beans and set aside.

3) Cut the spring onion and fennel in thin rings and the leek in thin strips.

4) Heat up some water and poach 4 eggs to the preferred result.

5) Roll the tuna in the sesame seeds and fry in a pan for 2 minutes each side.

6) After turning the tuna over add the soy sauce on top.

7) Assemble all the cut vegetables, sprouts and lentils on a plate, and add the egg and tuna.

8) Add all ingredients together and blend for a few seconds, then drizzle over salad.

Recipe by: Timo Glöckner, who hails from Germany and worked all over the world before he landed at Steingenberger Hotel, Business Bay to serve as head chef of Brothaus, the German bakery-bistro.