Snow Pea, Edamame Bean and Radish Salad
Photography Aaron McLean.
Serves: 8
INGREDIENTS
200 grams round green beans, stem trimmed off
1 cup podded, edamame (soy) beans
200 grams snow peas
4 radishes
Dressing
2 tablespoons mirin
2 tablespoons olive oil
1 tablespoon sweet chilli sauce
1 tablespoon lime juice
sea salt and freshly ground pepper
METHOD
Dressing: Whisk all the ingredients in a bowl and season.
Salad: Blanch the beans and peas separately in boiling well salted water until just tender. Drain and refresh in iced water. Drain again and dry on kitchen towels.
Thinly slice the green beans, snow peas and radishes and place in a bowl with the edamame beans. Add the dressing and toss to combine. Serve alongside Seared Beef with Wasabi and Lime Dressing or transfer to a separate serving bowl.
Pantry notes:
Bags of podded edamame beans can be found in the freezer section of Asian food stores and good supermarkets.
Mirin is a Japanese rice wine used to add mild sweetness. Available from Asian food stores or the international section of good supermarkets.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.