About the Recipe
This is a very light salad combining wasabi rocket leaves, edamame, some seafood sticks and baby tomatoes. The aim is to showcase the taste of the wasabi rocket leaves so the dressing comprises only a little salt and olive oil. The wasabi rocket comes from my own garden but (this time) the edamame came from the freezer!
Ingredients
160g fresh or frozen edamame
5-6 wasabi rocket leaves
5 baby tomatoes
5 seafood sticks
1/4 tsp salt or to your taste
1/2 tbsp sunflower oil
Preparation
rinse & chop the wasabi rocket leaves
rinse & halve the tomatoes
cut each seafood sticks into 4 cubes
bring some water to the boil in a pan, then cook the edamame for 3 - 4 mins (fresh), 5 mins (frozen) before draining
mix the edamame, tomatoes, seafood, wasabi rocket leaves in a bowl, season with the salt & add the oil. mix again
your salad is ready to serve