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Edamame Lentil & Tahini Salad
V
V*
DF
GF
Serves
2-4 (as a meal or side)
Cook Time
10-15 minutes
Ingredients
For the salad
- Frozen edamame beans |500g| blanched for 2–3 minutes, then refreshed
- Cooked puy lentils |250g packet| cooked to packet instructions then cooled
- Soft goat’s cheese |100g| chopped or crumbled optional, vegan without this
- Red pepper |1 small| diced
- Spring onions |2| finely sliced
- Dill |25g| picked
- Sunflower seeds |Handful| toasted
For the Lemon Tahini Dressing
- Tahini |4 tbsp|
- Lemon juice |Juice of ½|
- Maple syrup or honey |2 tsp|
- Water | | to loosen
- Salt |Pinch|
Ingredients
For the salad
Method
For the dressing
- Combine the tahini, lemon juice, maple syrup
- Add in 1 tbsp water whilst mixing - it will thicken at first then loosen as you continue to add 1 tbsp water at a time
- Taste and season with salt, more lemon or more maple to your taste
For the salad
- Toss everything, except the sunflower seeds and some dill fronds together until well mixed
- Drizzle in the dressing and stir again to combine
Method
The Method for the Recipe Content Goes Here
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- Enter step one for the recipe here and any further information.
- Enter step three for the recipe here.
edamame-lentil-tahini-salad