French beans, broccoli and edamame salad

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This recipe is sure to surprise and will have you looking at your greens in a different way. All day I been wanting to pull together something with the broccoli and french beans I received in my Locals Market bag. So I grabbed Plenty More by Yotam Ottolenghi, the king of vegetable recipes.  I quickly turned pages to find the perfect recipe, broccoli and edamame salad with grated coconut . It looks so green, that just staring at it makes you feel healthier. The recipe calls for grated coconut but I wasn’t too keen on finding a coconut tree. Recipes are there to inspire, so you are allowed to make it your own.

Recipe (serves 2)

  • 100g french beans
  • 200g broccoli, trimmed
  • 70g frozen cooked edamame beans
  • 1 small brown onion, finely sliced
  • 2 tsp white mustard seeds
  • 1 tsp lemon zest
  • 2 tbsp coriander leaves
  • 1/2 tsp chilli flakes
  • 1/2 tsp sea salt
  • 1/2 tbsp lemon juice
  • 3 tbsp olive oil

Trim your broccoli keeping the stem and pull the woody bits off your french beans. Fill a small pot with water and toss a tsp of salt, then bring to boil. Throw in your broccoli and french beans, cook for about 3 minutes. Quickly drain your vegetables and pour cold water over them to stop the cooking process. Grab your frozen edamame pods and throw them in bowl of warm water from the tap. Let them sit there for about 15 minutes. This way the soy bean will retain its bite.

Throw the edamame beans in a mixing bowl with your vegetables. Throw onions in a pan with a tbsp of olive oil, fry them until they are well caramelised. Add your mustard seeds and let them pop before adding your chilli flakes and lemon zest, then continue to fry for 1 minute. Pour the ingredients from your pan over your vegetables. Pour your lemon juice and drizzle remaining olive oil over the vegetables. Now sprinkle 1/2 tsp of sea salt and mix well, now enjoy your bright green salad!

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