Edamame and goat’s cheese dip
This verdant edamame and goat's cheese dip can also be made with frozen baby peas.
Bring a small saucepan of water to the boil and cook edamame beans for 5 min until tender. Drain and refresh in iced water then drain again.
In a blender, place edamame beans, goat’s cheese, lemon juice, olive oil, salt and pepper to taste and blitz to combine to a consistency that still has a little texture. Spoon into a serving bowl, stir through mint and chilli, top with a drizzle of olive oil to serve.
2 cup frozen, shelled edamame beans
100g soft goat’s cheese
2 tsp sesame oil
2 Tbsp lemon juice
2 Tbsp olive oil
Handful finely chopped mint
1 tsp finely chopped green chilli