We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our cookie policy.
Edamame salad
Serves 2 | prep 5 mins | total time
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.