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Bring a small saucepan of salted water to the boil. Drop in the edamame beans and cook for 3–4 mins then using a slotted spoon plunge into a bowl of ice-cold water. Once completely cool, tip into a sieve and leave to drain.
Mix the sesame oil with the lime juice in a small bowl with a little sea salt. Lay the courgette ribbons on a sharing platter. Scatter over the mixed radishes and edamame beans then drizzle over the dressing and top with the toasted coconut.