Saturday , July 11 2020
Edamame Beans on Toast with Lemon & Chives 1

Edamame Beans on Toast with Lemon & Chives

Recipe by Katy Beskow, from her book ‘15 minute vegan’

Recipe published in Feast, Issue 15 – April 2017

Serves Two

INGREDIENTS

1tbsp of olive oil
6tbsp of edamame (soya) beans
1 clove of garlic, crushed
Juice of 1 unwaxed lemon
Small handful of chives, finely chopped

Pinch of coarse sea salt
2 thick slices of sourdough
Drizzle of extra virgin olive oil (optional)
Cherry tomatoes, quartered

Method
In a pan, heat the olive oil and edamame beans over a high heat for 2 minutes.Add the garlic to the pan and quickly stir-fry for another minute. Reduce the heat to low/medium. Add the lemon juice to the pan. Stir the chives through the beans along with the salt. Cook for a further minute and then smash the beans roughly. Lightly toast the bread until crisp and golden. Pile the beans high on the bread and drizzle with extra virgin olive oil for an added fruity flavour, if desired. Top with tomatoes before serving.

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