As a family we love edamame, soy beans.
We first discovered them while eating sushi in Jakarta and since then they have always made an appearance when I make sushi here.
Recently I have started adding them to salads and this salad is one of my favourites.
More edamame than anything else, it is filling and full of goodness, and as a plus, entirely green much to the boys delight!
Follow the instructions to cook your edamame, we can now get them shelled and unshelled in the freezer section, this recipe uses the shelled ones.
The dressing is just oil but if you want, a little regular oil and lemon juice whisked up works very well too.
Leftovers are lovely in a wrap or topped with a poached egg for breakfast!
200g washed baby spinach
400g blanched and cooled with ice, edamame
1/2 a continental cucumber finely sliced
6 spring onions, topped and tailed, sliced finely
2 teaspoons lemon infused olive oil
Simply pile up in layers, I do spinach, cucumber, edamame and onions.
Repeat layer and then drizzle a little oil over to dress.