Season fillet. Heat 1 Tbsp (15ml) olive oil in a large saucepan until hot.
Sear fillet for a few minutes on both sides until rare (or about 10 minutes for medium rare). Remove from pan and set aside to cool.
Blitz sesame oil and remaining olive oil with ginger, wasabi paste, sugar, lime juice and peel, coriander and mint.
Mix three quarters of dressing with cabbage, mangetout, carrots, spring onions and radishes.
Place finely sliced fillet on a bed of salad.
Drizzle over dressing, sprinkle with sesame seeds and serve.This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.