Edamame and sugar snap salad

Toss together the beans, peas and spinach – and a little seaweed too if you like. Photograph: Aidan Crawley

Toss together the beans, peas and spinach – and a little seaweed too if you like. Photograph: Aidan Crawley

Sat, Dec 12, 2015, 02:00

   
  • Serves: 4
  • Cooking Time: 30 mins
  • Course: Main Course
  • Cuisine: Fusion

Ingredients

  • Serves 4
  • 100g edamame beans
  • 1 pack sugar snap peas
  • 50g baby spinach
  • 1 tbsp miso – one of the milder, white varieties
  • 2 tbsp olive oil
  • 1 clove garlic, crushed
  • 1 knob ginger (20g), grated
  • 1 tsp sesame oil

Method

Blanch the edamame beans and sugar snaps in boiling water for 20-30 seconds before lightly refreshing under cold water. I tend to serve this warmish, so I don’t really drown it in icy water. Just give it a cursory shower so it stops the vegetables overcooking. Make the dressing by lightly whisking together all the ingredients. Toss together the beans, peas and spinach – and a little seaweed too if you like; add the dressing and stir well to coat the salad before serving with the chicken.