Edamame beans, with their vibrant green colour and unique texture, are hot on menus at the moment. They are delicious as a crostini topping, crushed with olive oil, lemon juice and black pepper. Here they become part of a simple salad with chicken, vegetables and a tasty miso dressing. Miso will last in your fridge for months; it’s perfect to pull out for a dressing, a glaze, or to make a substantial soup. If you don’t have soy milk, another milk will be just fine. Toss everything together and serve.
|3 cups||Vegetables, carrots, peppers, cauliflower (Main)|
|400 g||Chicken breasts, sliced and pan fried|
|2 cups||Edamame beans|
|1 cup||Fresh coriander|
|200 g||Glass noodles, soaked and drained (Main)|
|¼ cup||Miso paste|
|⅓ cup||Soy milk|
|1 Tbsp||Lemon juice|
|½ ||Spring onions, chopped finely|
- Preheat an oven to 180C.
- Pour oil into a baking dish, add vegetables and bake for 20 minutes, or until cooked and lightly browned. Remove and cool.
- To make the dressing, place miso, soy, honey lemon, spring onion and coriander leaves in a blender and blitz until well combined.
- Place vegetables, chicken, edamame, coriander and noodles in a large bowl. Grind over some pepper then stir the dressing through.
- Serve in bowls, scattered with a few extra coriander leaves.
See more of Angela's recipes inspired from London’s ethnic food scene