Edamame and pea burgers with tomato salad

Ingredients

For 1 serving

• Edamame170 g
• Peas70 g
• Chickpea flour25 g
• Spring onions2
• Mint3 g
• Tomatoes150 g
• Lettuce50 g
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: soy,

In season: April – June

Method

1. Bring a small pan of water to the boil, salt it and cook the edamame and peas for 5 minutes, until tender; drain very well and pat dry.
2. Trim and slice the spring onions; pulse the edamame and peas with the spring onions, mint and salt, leaving some texture; add the chickpea flour and mix to a mouldable dough. With wet hands shape two burgers about 2 cm thick.
3. Heat half the oil in a non-stick frying pan over medium heat and cook the burgers for 4 minutes per side, turning them gently, until a golden crust forms.
4. Meanwhile wash the tomatoes and cut them into wedges; wash, dry and tear the lettuce.
5. Dress the tomatoes and lettuce with the remaining oil, salt and black pepper and serve alongside the burgers.