Christmas salad: Bean, fennel & edamame salad

Recipe Kerrie Worner Photography Cath Muscat

This salad is so flavoursome and goes with every protein you might serve at Christmas lunch – pork, turkey, chicken or even ham. You can prepare all of the ingredients the day before and toss together just before serving. So easy, and it adds a delicious and fresh crunch to the menu.

BEAN, FENNEL & EDAMAME SALAD
Serves 8

Ingredients
200g green baby beans, trimmed

200g sugar snap peas, some halved lengthways

1 small bulb fennel, trimmed, halved, shaved

1 cup edamame beans

100g Greek feta, crumbled

Edible flowers, optional, to decorate

Dressing

¼ cup olive oil

2 tbsp white wine vinegar

2 tsp Dijon mustard

3 tsp honey

Method

1  To make dressing; combine all ingredients in a jar and shake until combined. Season with salt and pepper.

2  Bring a large saucepan of water to the boil. Add beans and peas. Stir and drain after 20 seconds. Cool immediately in cold water. Pour boiling water over edamame beans and drain.

3  Combine beans, peas, fennel and edamame in a large shallow serving plate. Sprinkle over feta and drizzle with dressing just before serving. Decorate with edible flowers if using.