Super simple and incredibly nutritious, this is a lovely lunch or light dinner. You can mix up the green veggies to whatever is in your fridge or growing in your garden! Asparagus, romanesco, sugar snap peas, broad beans and runner beans will all work well too.
Serves 2 as a main or 4 as a side
1 handful broccoli
1 handful green beans
4-6 spring onions
1 small handful cashews
1 small handful edamame beans
2 tsp white miso paste
2 tsp tamarind paste
1 tsp olive oil
3 tsbp water
Handful fresh parsley, finely chopped
2 large handfuls green salad leaves
Heat a griddle to a high heat, brushed with a little oil. Slice the courgette, and trim the broccoli, beans and spring onions. Griddle all of the veg, you may need to do it in batches, until cooked and with golden griddle lines. Once cooked, add the cashews to the griddle and toast for a few minutes.
In a bowl, mix together the miso, tamarind, oil, water, parsley and a twist of black pepper.
In a large bowl, mix together the griddled veg, edamame beans, cashews and dressing. Finally toss in the salad leaves.