Edamame salad
Serves: 2
Prep time: 5 minsTotal time: 
Edamame salad
Serves: 2
Prep time: 5 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
0Kcal
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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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.
