Green Bean, Edamame Bean and Fennel Salad with Pink Peppercorn Dressing

Green Bean, Edamame Bean and Fennel Salad with Pink Peppercorn Dressing

Pink peppercorns add a fruity, tangy bite to the salad and look like little jewels scattered over the top. If you can’t find edamame beans, substitute them with 400 grams blanched, peeled broad beans.

Serves 6–8

Photography by Aaron McLean
From issue #45