| 350g edamame beans | |
| 200g Sugar Snap Peas — Topped and Tailed | |
| 3 Celery Sticks — Trimmed, leaves saved | |
| Pea Shoots — To garnish | |
| ** For the Dressing ** | |
| 1 EL Rice Vinegar | |
| 1 EL Soy Sauce | |
| 1 Garlic Clove — Crushed | |
| 2 EL Oil |
| 1. | If the edamame beans need cooking, boil them in plenty of salted boiling water according to the packet instructions. Drain and run under the cold tap to cool or place in a bowl of iced water to prevent further cooking. Once cool, drain and pat dry. |
| 2. | Meanwhile, slice the sugar snaps diagonally into thirds and put them into a bowl. |
| 3. | Halve each celery stick lengthways and slice on the diagonal into 1cm wide pieces. Put them into the bowl with the sugar snap peas and the edamame beans. |
| 4. | Whisk together the ingredients for the dressing in a small bowl, then pour over the vegetables and toss well until everything is evenly coated. Serve immediately, garnished with the reserved celery leaves and pea shoots. |