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- Edamame and fennel salad
Ingredients
- 250g edamame beans, (fresh or frozen)
- 2 small fennel bulbs, (or 1 large) thinly sliced
- 100g watercress, thick stalks removed
- 2 tbsp extra virgin olive oil
- 1 tbsp cider vinegar
- 1 tbsp nigella seeds, to serve
- 1 tsp chives, finely chopped (to serve)
Method
Step 1
If you are using frozen edamame beans, then cook to packet instructions (usually simmering in boiling water for 5 mins). Then drain and rinse under cold water to stop them cooking.
Step 2
Using either a sharp knife or mandolin if you have one, trim the base off the fennel and slice as thinly as you can, adding it to a large mixing bowl.
Step 3
Once the edamame are cool, add them to the mixing bowl with the watercress and gently mix everything together.
Step 4
Whisk the extra virgin olive oil and cider vinegar together with a little seasoning. Add to the salad just before serving. Scatter over the nigella seeds and chopped chives to finish.
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