Wednesday, May 25, 2011

Zesty Courgette, Edamame and Spinach Salad

Ok, so I am still on my legumes are great rant. This one uses fresh soyabeans, edamame as a different way of eating pulses. Beans don't always have to be dried and require lots of soaking this dish shows that they can be fresh and light. This salad can be a side dish or jazzed up with steamed chicken or fish or grilled halloumi to make a light lunch or supper.

Zesty Courgette, Edamame & Spinach Salad (Serves 2)
Vegan, vegetarian, dairy free, gluten free

1 large Courgette/zucchini
1 Red chilli
100g Baby spinach leaves
100g Edamame 
1 1/2tbs Olive oil
1tbs Fresh mint leaves, roughly chopped
Zest of 1 lemon
Squeeze of lemon juice
salt & pepper to taste

  • Slice the courgette into thin strips and finely chop and deseed the chilli. Heat a pan over a medium heat and add 1/2tbs olive oil. Fry the courgette and chilli for a few minutes until the courgette is tender. Take off the heat and allow to cool. 
  • Boil the edamame for a few minutes. Drain the edamame and allow to cool and then shell them. 
  • To assemble the salad, mix the spinach, edamame, courgette and dress with the remaining ingredients. Serve immediately. 

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