Edamame, Mint and Chilli Puree By Chef Leila Durham
This beautiful dish incorporates fibre and protein packed beans in many forms – roasted butter beans, edamame puree and a chickpea flour tortilla. The chilli and tahini infused edamame puree is simply delicious!
Find the other parts to this recipe here:
Ingredients:
- 220g shelled, frozen edamame beans
- 60g tahini
- 2 tbsps. fresh lime juice
- 1 tbsp extra virgin olive oil
- 12g mint leaves
- 1 garlic clove, grated
- 1 spring onion, chopped
- A pinch of chilli flakes
- Sea salt and freshly ground black pepper to taste
- 2- 3 tbsp ice water, as necessary
Method:
Place the frozen edamame in a small saucepan and cover with water. Place the saucepan over a medium heat and bring to a gentle boil for 1 minute.
Turn off the heat and drain the edamame.
Place the edamame in a food processor and pulse until chunky, then add the tahini, lime juice, olive oil garlic jalapeño, mint, spring onions/scallions, sea salt and freshly ground black pepper, to taste and blend until a smooth puree is formed, stopping the machine as necessary to scrape down the sides with a spatula.
If the mixture needs loosening, add some iced water as necessary.
Check for seasoning and adjust if necessary.
