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Edamame lentil tahini salad

Edamame Lentil & Tahini Salad

Ingredients

  • 500 g frozen edamame beans, blanched 2–3 minutes then refreshed
  • 250 g cooked puy lentils (packet cooked or homemade, cooled)
  • 100 g soft goat’s cheese, chopped or crumbled (optional, omit for vegan)
  • 1 small red pepper, diced
  • 2 spring onions, finely sliced
  • 25 g dill, picked
  • Handful toasted sunflower seeds

Lemon Tahini Dressing:
- 4 tbsp tahini
- Juice of ½ lemon
- 2 tsp maple syrup or honey
- Water, as needed to loosen
- Pinch of salt

Utensils

  • Mixing bowls
  • Whisk
  • Knife and chopping board

Information

Cost: $$
Preparation time: 20 minutes
Yield: 4 servings (200g each)

Preparation Method

  1. Make the dressing: Whisk together tahini, lemon juice, and maple syrup (or honey). Add 1 tbsp water at a time, mixing until smooth and pourable. Adjust seasoning with salt, more lemon, or more maple to taste.
  2. Prepare the salad: In a large bowl, toss edamame, lentils, goat’s cheese (if using), red pepper, spring onions, and dill.
  3. Combine: Drizzle with the tahini dressing and toss to coat.
  4. Finish: Top with toasted sunflower seeds and extra dill fronds before serving.