Serves: 8
INGREDIENTS
2 cups ripped pieces ciabatta bread
1 1⁄2 cups edamame beans*
250 grams firm button mushrooms
handful rocket leaves
Dressing
2 tablespoons sesame seeds, toasted
6 tablespoons olive oil
3 tablespoons lemon juice
2 cloves garlic, crushed
1 1⁄2 teaspoons soy sauce
METHOD
Preheat the oven to 180°C
Dressing: Place all the ingredients in a food processor and process until thick. Season and pour into a large bowl.
Salad: Place the bread on a baking tray, toss with olive oil and sprinkle with sea salt. Bake until golden. Cool.
Blanch the edamame beans in boiling salted water until cooked. Drain, refresh in cold water, drain again and dry on kitchen towels.
Wipe the mushrooms clean with a damp kitchen towel and trim off the woody stems. Slice thinly and add to the dressing, gently turning to coat.
Add the edamame beans and bread and combine. Add the rocket, fold together and transfer to a serving bowl.
* Edamame beans can be bought frozen from Asian supermarkets. They come either podded or in their shells and are sometimes labelled as soy meat. Use podded beans for this recipe.
Christmas menu: Serve with Pumpkin and Haloumi Risotto Cakes with Pomegranate Sauce, Baked Salmon with Grape, Almond and Herb Salad, Tomato and Ricotta Salad with Citrus Gremolata and a Chocolate Fig and Hazelnut Meringue with Summer Berries and Mango to finish.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!