Lemon Prawn and Edamame Leaf Salad

Method

Make it happen

1. 01

   Wash and dry the salad leaves and place in a large bowl with cucumber, tomatoes and red onion.

2. 02

   Whisk the olive oil, lemon juice and mustard into a dressing and season lightly.

3. 03

   Boil edamame for 5 minutes and drain; pan-fry prawns with garlic for 4–5 minutes until pink, opaque and fully cooked.

4. 04

   Add the prepared topping to the salad, drizzle with dressing and toss gently.

5. 05

   Divide between four plates and serve straight away.