Edamame, Rocket and Mozzarella Salad

Name: Edamame, Rocket and Mozzarella Salad
Yield: Serves 2
Ingredients: 50 g rocket leaves (or use some peppery salad leaves or watercress); 200 g edamame beans, in their pods; 125 g mozzarella (or try a little crumbled sheep’s cheese); salt and pepper; 3 tbsp olive oil; 1 tbsp lemon juice (about ½ a small lemon); ½ tsp Dijon mustard

Preparation info

Serves
2

Difficulty
Easy

Appears in

Spring and Summer Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

About

Simple combinations of ingredients bring out edamame–s delicate flavour: here creamy mozzarella, peppery leaves and lemon and olive oil dressing. This will serve 2 as a starter or light lunch add some crusty bread for a more substantial dish.

Ingredients

200 g edamame beans, in their pods
½ tsp Dijon mustard
1 t

Starter
Lunch
Summer
Vegetarian
Gluten-free

Method

Boil the edamame beans in a pan of salted boiling water for 5 minutes. Drain, refresh in a bowl of ice-cold water, then drain again. Pod the beans.

Whisk the mustard, lemon juice and olive oil together in a small bowl. Season with salt and pepper. Taste and add more seasoning, mustard or lemon juice if needed. Gently toss the leaves and beans in just enough of the dressing to coat (you