Edamame, Brown Rice and Sesame Ginger Salad

Ingredients

• 300 g brown rice
• 300 g frozen edamame beans
• 1 cucumber
• 4 spring onions
• 2 tbsp sesame oil
• 3 tbsp rice vinegar
• 20 g fresh ginger
• 2 tbsp sesame seeds

Method

1. 1

   Cook brown rice according to packet instructions, then spread on a tray to cool for 10 minutes.

2. 2

   Cook edamame from frozen in boiling water for 3 minutes, drain and cool.

3. 3

   Dice cucumber and finely slice spring onions.

4. 4

   Peel and finely grate fresh ginger. Whisk together with sesame oil and rice vinegar to make the dressing.

5. 5

   Combine rice, edamame, cucumber and spring onions in a large bowl. Pour over dressing and toss well.

6. 6

   Scatter sesame seeds over the top and serve at room temperature.