Dry-roast the sesame seeds in a pan until they turn slightly golden. Set aside to cool.
Wash and dry the parsley, mint and rocket.
Using a sharp knife, chop the herbs finely (a blunt knife will bruise the leaves), then finely chop the spring onions, tomatoes and cucumbers.
Rinse the capers and chop finely.
Mix with the herbs and vegetables, pour over the lemon juice and sprinkle with the sea salt and sesame seeds.
If you are serving this salad with fish, put the fish on a platter with the fatoush around it and sprinkle some kumara chips (see recipe list) on top.