You know those things you buy on a whim and then they sit unused in a cupboard or the freezer?Â In our case the thing was a bag of frozen edamame beans. We finally got around to using them last night in a simple salad. They were cooked with peas and green beans. Once cooked they were drained and plunged into ice cold waterÂ , so they kept their colour and crunch.
A quick and easy dinner for 2
A dozen new potatoes cut into halves.Â Tossed in olive oil and a couple of pinches of Red’s True BBQÂ chicken seasoning. Â The chicken was marinated in an Aldi lemon & herb dry rub. Â ThenÂ placed on top of the potatoes.Â Â It was roasted in the oven for about 30 minutes.
The salad dressing – a teaspoon each of chilli rapeseed oil and ginger rapeseed oil, a teaspoon of soy sauce, a teaspoon of lemon juice and a little rice wine vinegar, simply whisked together then massaged into the vegetables – I finished with a tablespoon of freshly chopped coriander.
A very simple and easy to make supper. Â The idea for the salad came from a supermarket salad, which although delicious it was a bit pricey at over Â£2 for a small tub. On reflection ours is not only cheaper, but it was tastier, more flavour and the green beans gave it a good crunch. I can see myself serving this warm with a handful of crushed dry roast peanuts or adding broccoli or spinach.