Lime, sesame & coconut courgette carpaccio

Name: Lime, sesame & coconut courgette carpaccio
Yield: Serves 4, as a side
Ingredients: 100g frozen shelled edamame beans; 2 tbsp sesame oil; juice of 1 lime; 3 courgettes ends trimmed and spiralized into thin noodles; 150g pack mixed radishes cut into wedges; 3 tbsp flaked coconut toasted

Sophie Godwin – Cookery writerServes 4, as a sideSource

2 of 5-a-day carpaccio courgette edamame folate gluten free quick salad side salad spiralized spring vegan vegetarian

Ingredients

100g frozen shelled edamame beans

2 tbsp sesame oil

juice of 1 lime

3 courgettes ends trimmed and spiralized into thin noodles

150g pack mixed radishes cut into wedges

3 tbsp flaked coconut toasted

Method

Bring a small saucepan of salted water to the boil. Drop in the edamame beans and cook for 3–4 mins then using a slotted spoon plunge into a bowl of ice-cold water. Once completely cool, tip into a sieve and leave to drain.

Mix the sesame oil with the lime juice in a small bowl with a little sea salt. Lay the courgette ribbons on a sharing platter. Scatter over the mixed radishes and edamame beans then drizzle over the dressing and top with the toasted coconut.