Serves 2

If you’re a big fan of Asian flavours, this green salad from Bosh! will be right up your street. While the edamame beans will provide a healthy dose of protein, you might want to add another source if you’re making this into a main meal.

Ingredients

For the salad:

1 green bell pepper
1 firm avocado
4 spring onions
2 cucumbers
Fresh coriander

For the chilli oil:

2 tbsp toasted sesame oil
1 tsp ginger paste
1 tbsp sesame seeds
1 tbsp poppy seeds
1 tbsp rice wine vinegar
2 tbsp maple syrup
4 tbsp vegetable oil
1 lime
1 red chilli

Method

1. Roughly chop the chilli (including the seeds if you like it extra hot) and add to a mixing bowl along with the juice of a lime.

2. Add the sesame oil, ginger paste, sesame seeds, rice wine vinegar, vegetable oil and maple syrup and stir to combine

3. Finish with a pinch of sea salt flakes and set aside.

4. Slice your cucumbers in half lengthways and scrape out the seeds with a teaspoon, discarding them.

5. Lay the cucumbers flat on a chopping board skin side up, then place the cleaver flat across the back of the cucumber and press down using the palm of the hand, smashing the cucumber into the board until it splits.

6. Once all of the cucumbers have been smashed slice them diagonally into chunks 2-3cm thick and pop them into a large mixing bowl along with the edamame beans, chopped coriander and thinly sliced green pepper and spring onions.

7. Remove the skin and stone from the avocado and slice into bite size chunks, similar in size to the cucumber.

8. Toss the salad in the chilli oil until it’s well coated and serve immediately.

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