By
Jane Curran
published
Ingredients
- 150g edamame (soya) beans
- 250g cooked, mixed grains (we used a pouch of Merchant Gourmet Quinoa, lentils and wheatberries)
- 250g tomatoes, sliced
- 250g cooked baby beetroot, cut into wedges
- 25g toasted peanuts, chopped
- fresh mint, to serve
For the dressing:
- 1tbsp sesame oil
- 1tbsp olive oil
- 1tsp rice vinegar
- 1tsp soy sauce
Method
Blanch the edamame beans in boiling water for 2 minutes then refresh under cold running water.
Put the grains in a large bowl. Mix the dressing ingredients together and stir through the grains.
Add the remaining ingredients and serve.
