Name: Vegetable Grain Salad Recipe
Total time: 20 min
Yield: Serves: 4+
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

By Jane Curran published 1 May 16

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

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.