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.
Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.
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