2 cups ripped pieces ciabatta bread
1 1⁄2 cups edamame beans*
250 grams firm button mushrooms
handful rocket leaves
2 tablespoons sesame seeds, toasted
6 tablespoons olive oil
3 tablespoons lemon juice
2 cloves garlic, crushed
1 1⁄2 teaspoons soy sauce
Preheat the oven to 180°C
Dressing: Place all the ingredients in a food processor and process until thick. Season and pour into a large bowl.
Salad: Place the bread on a baking tray, toss with olive oil and sprinkle with sea salt. Bake until golden. Cool.
Blanch the edamame beans in boiling salted water until cooked. Drain, refresh in cold water, drain again and dry on kitchen towels.
Wipe the mushrooms clean with a damp kitchen towel and trim off the woody stems. Slice thinly and add to the dressing, gently turning to coat.
Add the edamame beans and bread and combine. Add the rocket, fold together and transfer to a serving bowl.
* Edamame beans can be bought frozen from Asian supermarkets. They come either podded or in their shells and are sometimes labelled as soy meat. Use podded beans for this recipe.
Christmas menu: Serve with Pumpkin and Haloumi Risotto Cakes with Pomegranate Sauce, Baked Salmon with Grape, Almond and Herb Salad, Tomato and Ricotta Salad with Citrus Gremolata and a Chocolate Fig and Hazelnut Meringue with Summer Berries and Mango to finish.