Edamame salad

From issue #5.
Photography by Photography by Simon Devitt.


300 grams edamame (Japanese soy beans)
150 grams snow peas
100 grams fresh shiitake mushrooms, cleaned and thinly sliced
2 spring onions, very thinly sliced


Blanch the edamame and snow peas separately in boiling salted water until crisp tender then drain and plunge into cold water. Dry well, then mix with the shiitake and spring onions. Set aside until ready to serve.