- 100g frozen shelled edamame beans
- 2 tbsp sesame oil
- juice of 1 lime
The same shape, but smaller than…
- 3 courgettes, ends trimmed and spiralized into thin noodles
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 150g pack mixed radishes, cut into wedges
The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…
- 3 tbsp flaked coconut, toasted
A large hairy, brown nut that grows on the coconut tree, found throughout the world's…
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.