Edamame Salad With Lime Ponzu Dressing .

Edamame Salad With Lime Ponzu Dressing …..adulterated from Alastair Hendy

Seems like it’s still warm enough for salads : A tangy Asian salad.

*Serve with any poached chicken or grilled fish.

You need for 4 fashionista, 2 men or 32 models:

2 tablespoons mirin
2 tablespoons sake or chinese rice wine
2 tablespoons dark soy sauce
½ teaspoon instant dashi stock ( optional)
2 tablespoons lime juice, plus lime wedges to serve
1 tablespoon sesame oil
250g frozen shelled edamame beans
250g cooked/can of lentils
2 spring onions, finely chopped
6 shiso leaves  or mint leaves, shredded
4 handfuls baby spinach leaves

• Slip into stripe shirt
• kick off canvas Birkenstocks.
• Throw mirin, sake, soy sauce ( and dashi) in a saucepan and bring to the boil over a high heat.
• Take off heat and allow to cool.
• Pour in lime juice and sesame oil . Set aside.
• Place beans, lentils, onion and leaves in a bowl, season with sea salt and ground black pepper.
• Drizzle over dressing.
• Toss to combine.
• accessorise with lime wedges.
• Serve with poached chicken or grilled fish.
• Easy. Simple. Delicious.