When you think about cooking with edamame, Asian flavours immediately come to mind. Here, I’ve tried to think outside the box. Edamame works beautifully in this Mediterranean-style salad and adds a great pop of colour to the dish.
Serves: 4
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Servings
Prep time
Cook time
Recipe
Ingredients
- 2 cups baby spinach leaves, lightly packed
- 400g tin chickpeas, drained & rinsed
- 2 cups shelled edamame beans*
- 4 tomatoes, diced
- 1 carrot, peeled & grated
- ½ white onion, peeled & very finely sliced
- 1 cup parsley leaves, lightly packed
- ¼ cup Greek yoghurt
- 2 tbsp tahini
- Juice 1 lemon
- 1 garlic clove, sliced
- ½ tsp salt
Method
- Arrange baby spinach leaves on serving platter and set aside.
- Add chickpeas, edamame, tomato, carrot and onion to large mixing bowl. Stir to combine and pour over spinach leaves.
- Place 10 parsley leaves in blender then sprinkle rest over salad. Add yoghurt, tahini, lemon juice, garlic and salt to blender with quarter cup cold water. Blitz until smooth. Drizzle over salad and serve immediately.
- * You’ll need 400g of pods to get 2 cups of beans. You can buy 450g packets in freezer section, with peas, at most large supermarkets.
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