Mint, feta and soya bean salad
60 g (2 oz) frozen soya beans or fresh edamame
1 tsp olive oil
½ tsp balsamic vinegar
¼ tsp Dijon or wholegrain mustard
2 celery sticks, strings removed and finely chopped
6 spring onions, chopped
2 cm (½ in) piece of cucumber
2 sprigs of fresh mint, leaves removed
30 g (1 oz) feta cheese
A handful of lettuce leaves, about 60 g (2 oz)
Bring a pan of water to the boil and add the frozen soya beans. Return to the boil, then lower the heat and simmer until tender, about 7–8 minutes. Test the beans as they cook and be careful not to overdo them – not only do they go mushy, they also lose their attractive bright-green colour. Cook fresh edamame for a shorter time, until warm and tender. Once cooked, drain and set aside.
Put the oil, vinegar and mustard in a large bowl, beat them together until the mustard is dissolved, and add the warm beans. Stir them well and set the bowl to one side.
Prepare the rest of the ingredients: chop the celery and spring onions; partly peel the cucumber along its length, making stripes, then cut in half, remove the seeds and cut the halves across into semi-circles. Take the mint leaves, roll them up and chop them into fine strips. Put all the chopped vegetables and the mint into the bowl with the soya beans, and stir everything together well.
Rinse the feta under running water to get rid of any excess brine. Put the lettuce leaves on a serving plate, and spoon over the fresh bean salad. Then crumble the feta over the top and add a generous amount of black pepper. Serve immediately.