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.
-
Chocolate and hazelnut rouladeThis chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra, festive twist
-
Baileys CheesecakeThis no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare
-
Chocolate torte with Baileys cream and salted pralineServe this rich Chocolate torte with Baileys cream and salted praline for a festive dessert that makes a popular alternative to Christmas pudding
-
Amanda Holden is a master of top-to-toe colour looks - her tomato red outfit is making me want to try the trendLooking to embrace some bolder shades for the summer months? Amanda's chic wardrobe will inspire you
-
Dr Amir Khan's warm broccoli and walnut recipe proves salads aren't just for summer - here's how to make itThe NHS GP took to Instagram to reveal how he makes the hot salad recipe perfect for weekday lunches
-
Kate Moss proved a bold tomato red shirt can be all you need to take a simple blazer and trousers pairing to the next levelKate paired her striking pinstripe shirt with black wardrobe staples
