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Ingredients
Method
- 100g frozen edamame beans
- 2 tbsp sesame oil
- 1 lime, juice only
- 3 courgettes, spiralized or peeled into ribbons
- 150g radishes, sliced
- 3 tbsp toasted coconut flakes
- Drop the beans into boiling salted water and cook for 4 mins, before plunging into iced water to refresh. Drain in a sieve. Meanwhile, mix the oil with the lime juice and some sea salt. Lay the ribboned courgette onto a sharing platter, scatter with radish slices and the beans, and drizzle with your dressing. Top with toasted coconut, and enjoy.
4 mins
4 as a side
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