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Edamame salad
Serves: 2
Prep time: 5 minsTotal time: 
Edamame salad
Serves: 2
Prep time: 5 minsTotal time:
See more recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 150g frozen soya beans
- ½ a cucumber
- juice of ½ a lemon
- 2 tbsp extra-virgin olive oil
- ½ tsp Dijon mustard
- 1 tbsp chopped mint, plus extra leaves to garnish
- 75g feta, crumbled
Step by step
- Add the frozen soya beans to a pan of boiling water, bring back to the boil and cook for 3 minutes. Drain and refresh with cold water, then tip into a bowl.
-
Cut the cucumber lengthways then scoop out the seeds with a teaspoon. Slice into half moons and add to the soya beans.
- Whisk the lemon juice, olive oil and mustard together with a little seasoning to make the dressing (or shake together in a clean jam jar), then mix with the soya beans and cucumber.
- Stir in the chopped mint and top with the crumbled feta and a few mint leaves to serve.