Name: Prawn, edamame and pepper salad with wasabi dressing
Prep time: 10 min
Total time: 10 min
Yield: 2
Ingredients: 60g baby leaf spinach; 2 heaped tbsp alfalfa sprout mix or mustard and cress; 100g cooked and peeled cold water prawns; 2 baby sweet peppers, cut into fine strips (or ½ red pepper); 2 heaped tbsp edamame beans (cooked if frozen); sesame seeds for sprinkling; 3⁄4 tsp wasabi paste; 1 tsp clear honey; 1 tsp dark soy sauce; 1 tsp sesame oil; 1 tbsp lime juice; 1 tbsp rapeseed oil

Prawn, edamame and pepper salad with wasabi dressing

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Annie Bell

Serves 2 | prep 10 mins | total time 10 mins

This tasty prawn, edamame and pepper salad with wasabi dressing is the perfect light lunch. If you're packing it for your lunchbox, keep the dressing separate and add before serving

Ingredients

60g baby leaf spinach
2 heaped tbsp alfalfa sprout mix or mustard and cress
100g cooked and peeled cold water prawns
2 baby sweet peppers, cut into fine strips (or ½ red pepper)
2 heaped tbsp edamame beans (cooked if frozen)
sesame seeds for sprinkling

For the dressing

3⁄4 tsp wasabi paste
1 tsp clear honey
1 tsp dark soy sauce
1 tsp sesame oil
1 tbsp lime juice
1 tbsp rapeseed oil

Step by step

Get ahead

Keep the dressing separate if you are packing these to take to work. They can be prepared the night before and kept in the fridge.

Whisk all the ingredients for the dressing together.
Make a base of spinach and alfalfa sprouts or mustard and cress in 2 bowls or pots. Pile the prawns and pepper strips on top, then scatter over the edamame beans and some sesame seeds. Drizzle over the dressing when ready to eat.

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