Blanched Edamame and Broccoli with Chilli Lime Cheese
The addition of bold chilli oil gives Clevedon Buffalo’s rich and creamy marinated cheese a delicious kick. In this quick and tasty side, the oil from the cheese is added to the dressing for a zingy flavour injection.
Blanch the broccoli and edamame in boiling salted water until crisp yet tender – approximately 3-4 minutes. Drain well and quickly plunge into iced water.
In a small bowl, stir together the lime zest, lime juice, and soy sauce, along with 2 tablespoons of oil from the Clevedon Buffalo Cheese.
Drain and dry the greens, then toss them through the oil dressing until lightly coated. Season to taste and arrange on a serving platter. Roughly break up 3-4 large cubes of the marinated cheese and scatter them across the greens, then sprinkle over the fried shallots to serve.
1 packet sweet stem broccoli
1 cup frozen edamame beans
1 jar Clevedon Buffalo Chilli and Lime Marinated Cheese
Grated zest and juice of 1 lime
2 tsp soy sauce
2 Tbsp fried shallots