Cucumber and edamame rice vinegar salad

Ingredients

For 1 serving

• Cucumber550 g
• Edamame110 g
• Rice vinegar3 tablespoons
• Brown sugar3 teaspoons
• Sesame seeds14 g
• Saltto taste

Contains: soy, sesame

In season: June – September

Method

1. Wash the cucumber and slice it very thinly into almost see-through rounds; put it in a bowl, salt it, toss and leave for 5 minutes.
2. Meanwhile bring a small pan of water to the boil and blanch the edamame for 3 minutes, until tender; drain and run under cold water until cold.
3. Toast the sesame seeds in a small dry frying pan over medium heat for a minute, until golden; in a small cup dissolve the brown sugar in the rice vinegar, stirring until you no longer feel any grains.
4. Squeeze the cucumber with your hands to remove the water it has released, add it to the edamame, dress with the sweetened vinegar and finish with the sesame.