Ingredients
To serve
Method
- Blanch the edamame in a pot of boiling water for 2 minutes, then strain and transfer into ice-cold water to prevent further cooking.
- Blend the edamame with the olive oil, half of the coriander leaves and all of the stalks, lemon zest and juice, yoghurt, and cumin to make a smooth puree. Then season to taste with salt and pepper.
- Serve the edamame on toasted sourdough and top with the remaining coriander leaves, spring onion, and chilli flakes. Finish with a drizzle of olive oil and a
squeeze of lemon.
