starters_mezze

Method

Boil edamame in salted water for five minutes until tender, then drain and toss with sesame oil, soy sauce and chilli flakes. Toast cashew nuts in a dry pan for two minutes, then toss with sesame seeds and a pinch of salt. Slice spring onions thinly and combine with minced ginger and garlic, then dress with rice vinegar and light soy sauce for a simple dipping condiment. Arrange radishes thinly sliced, cucumber cut into batons, edamame, and roasted nuts on a serving platter with fresh coriander scattered over. Serve all components at room temperature with the spring onion and ginger sauce on the side for dipping.