GREEN BEAN, EDAMAME & CAPSICUM SALAD

A fresh vibrant salad that is perfect for summer. Enjoy by itself or add as a side dish to any meal - we love this as part of a BBQ spread.

Serves 2 - 4

Ingredients:

150g Mini sweet capsicum

100g Edamame beans, thawed

200g Green beans, ends trimmed

100g Baby spinach

Dressing:

3 tbsp Ginger Soy sauce

1 tbsp Honey

2 tbsp Sesame oil

1 tbsp fresh lemon juice

Japanese coconut salt, to garnish

Bring a pan of water to the boil and blanch the green beans for 30 seconds. Remove and place in a bowl with some iced water.

Slice your mini capsicums into small slices, keeping the round shape. Place into a large bowl with the baby spinach and edamame beans.

Whisk together the dressing ingredients and season to taste.

Drain the green beans and pat dry, before adding to the bowl with the remaining salald ingredients.

When ready to serve, pour the dressing over the salad and toss to combine. Season with Japanese coconut salt to garnish.

Notes:

• Regular capsicum can be used instead of mini ones - use a variety of colours and slice small.