- 130 g edamame beans
- 100 g asparagus
- 100 g rosa tomatoes, halved
- 70 g rocket leaves
- 50 g green olives, stoned and halved
- 15 ml lemon juice
- 50 ml olive oil
- 1 clove of garlic, finely chopped
- Salt and freshly ground black pepper to taste
Boil beans for 5 minutes and drain. Dunk asparagus in just-boiled water for 2 minutes. Drain, let cool and cut each in 3. Combine beans, asparagus, tomatoes, rocket and olives in a salad bowl. Add lemon juice, olive oil and garlic. Season with salt and black pepper.
Tip If you can’t find edamame (they’re green soy beans), replace them with peas.
Vegetarian dishes, especially with beans, suit a light merlot or unwooded white wine.