Watercress, radish and edamame salad
Note: Edamame are immature soybeans that you can find in the frozen veggie section of the supermarket and they are my latest food discovery – how did I ever live without them? Simply toss the pods into boiling water for three minutes, then drain and when cool, shell them.
This is a very simple and nutritious salad that is just perfect for the post Christmas blowout – light and tasty. When I start having to have two cold showers a day, I know it’s time for a salad like this.
I love watercress, that spicy nuttiness, and we are lucky that our local farmer’s market stocks it most of the year round – I get this from the same family of market gardeners that I make a bee line to every week for fragrant big bunches of dill, coriander and parsley – then leave laden and very happy. I also love radish – the colour, crunch and taste.
Bunch of watercress, washed and dried
A few fresh radish, sliced
1 cup edamame beans (about 225 grams whole beans before cooking and shelling)
1 tbsp sesame seeds, toasted and sprinkled with nigella seed on top of salad just before serving.
1 tsp nigella seeds* or black sesame.