Edamame Salad

Tasty spring/summer recipes to try by Noor Sheikh

Finally the spring months are upon us, and what better way to welcome them than with recipes that put a spotlight on fresh, exciting ingredients? Breakfast, lunch, dinner, everything in between; keep reading for some inspiration on what dishes to add to your arsenal. 


Beet Pasta 

Servings: 2 Total time: 30 minutes

Beet pasta is a great meal for the coming months, keeping you full but feeling light, with rocket, capers and the beautiful pink colour from the beetroots. To make this recipe vegan, simply omit the anchovies and use vegan parmesan; it’ll taste just as good, we promise. 


200g pasta, linguine or spaghetti work best

2 tbsp olive oil

1 tsp chilli flakes 

2 anchovies, tinned or jarred is fine

1 clove of garlic, sliced

2 tbsp capers 

250g jarred beetroots, thinly sliced or julienned. Make sure to keep the juice they come in; you’ll need that later!

50g grated parmesan

A handful or two of rocket leaves 


  1. Bring a pot of salted water to a boil and add your pasta. Cook according to instructions on the packaging. 
  2. While the pasta cooks, heat the oil, chilli and anchovies in a pan on medium heat.
  3. Stir gently to break up the anchovies and add the garlic. 
  4. Continue to sauté, making sure to keep stirring so the garlic becomes fragrant, but doesn’t brown. 
  5. Add the capers and sliced beetroot and cook for another 4-5 minutes. 
  6. Drain the pasta but save about ½ a cup of the starchy water. Add the pasta to the pan with the beets.
  7. Stir to combine, and add a splash of the beet juice at a time, until the pasta becomes a bright pink. 
  8. Add in the grated parmesan along with a splash of pasta water until the liquid has emulsified. 
  9. Remove from the heat and toss in the rocket leaves last to prevent them from wilting. 
  10. Plate up and finish with more parmesan. 

Miso Mushroom Risotto

Servings: 2 Total time: 45 minutes

If you have a little more time on your hands, try out this miso mushroom risotto recipe; it packs rich flavours in every bite, and will satisfy all your cravings. Most definitely worth the time, if you’re willing to spend it. To make it vegan, simply swap out the parmesan with your favourite vegan substitute.


5 tbsp olive oil

1tsp chilli flakes

1 shallot, minced

2 cloves garlic, minced

3-4 sprigs of thyme 

150g arborio rice

50ml white wine

2 heaped tbsp and 1 tsp miso paste 

500ml water, boiled

100-150g oyster mushrooms, shredded into bitesize pieces (if you can’t find oyster, chestnut or something similar to it will work)

Zest of 1 lemon, juice of 1/2

50g parmesan, grated 

1 tsp nutmeg (don’t worry, cinnamon or ground allspice are good substitutes)

Pepper to taste

1 tbsp butter 

A pinch of salt 


  1. Heat 3 tbsp of olive oil and the chilli flakes in a pot over medium heat.
  2. After 3-4 minutes, add the shallots, garlic, most of the thyme and sauté for another 3-4 minutes.
  3. Pour in the arborio rice and allow to lightly toast before adding the white wine. Bring to a simmer.
  4. While waiting for the alcohol in the wine to cook out, make your miso broth by mixing 2 tbsp of miso paste into the boiling water. Add one ladleful or so to the arborio rice and stir gently, keeping it at a light simmer.
  5. When the broth has been mostly absorbed, add another ladleful. Keep doing this until the rice is cooked. If you run out of broth, don’t worry, just keep adding water or whip up some more broth.
  6. While the rice cooks, prepare your oyster mushrooms. If you feel like adding a little flair, leave a few to fry as a garnish later on. Cook the rest of the mushrooms in a pan with the remaining olive oil and a pinch of salt until softened. Set aside. 
  7. Once the rice is al dente, gently stir in the mushrooms, lemon juice and zest, parmesan, nutmeg and pepper. Remove from the heat.
  8. If you chose to leave some mushrooms for garnish, heat up a pan with the rest of the olive oil, and fry the mushrooms until browned and crispy. Add the butter, the last of the miso paste and thyme, using this to baste the mushrooms.
  9. Dish up the risotto and place the crispy mushrooms on top, with a sprinkling of parmesan to finish it off.

Çılbır, or Turkish Eggs 

Servings: 2 Total time: 30 minutes 

If you’re looking for a light breakfast recipe, Turkish Eggs are the perfect dish to start the day with. Refreshing herbed yoghurt with poached eggs and a flavourful topping; there’s little left to desire with this meal. If poaching eggs scares you a little, feel free to replace them with soft boiled, or sunny side up. 


250g Greek yoghurt 

A handful of herbs of your choice, chopped (traditionally dill, but mint and parsley work a charm)

2 cloves of garlic, one grated, one thinly sliced 

Juice and zest of 1/2 a lemon

2 tsp smoked paprika

Salt and pepper to taste

3 tbsp olive oil

1 tsp Aleppo chilli (if you don’t have Aleppo, any chilli flakes will do)

½ a shallot, thinly sliced

Eggs, 2 per person

White vinegar, a dash per egg


  1. First, prep your yoghurt base, which can be set aside while you do the other steps. Add the yoghurt, chopped herbs, grated garlic, lemon juice and zest, half of the paprika, and as much salt and pepper as your tastebuds need. Mix until well combined and leave to rest in the fridge.
  2. To make the oil drizzle, add the oil, Aleppo chilli and paprika to a pan and heat over medium heat.
  3. When the chilli begins to sizzle, add the sliced garlic and shallots, and fry until golden and crispy. Make sure to keep an eye on them though, because they can easily burn. Set aside.
  4. Now, the intimidating part: the poached eggs. If you’re cooking your eggs differently, skip ahead to step 7. Start by bringing a pot of water to a rolling simmer and add a dash of white vinegar. While waiting for the water to simmer, prepare a plate with some paper towels to drain the eggs. 
  5. Poach one egg at a time by cracking the first one into an individual bowl. Stir the water to create a vortex and gently drop in the egg. Cook for 3-5 minutes, making sure not to touch it while it cooks. 
  6. Once it has finished cooking, remove from the water with a slotted spoon and place carefully on the paper towels. Repeat steps 4-6, adding a dash of vinegar each time. 
  7. Spread the yoghurt on your serving dish, place the eggs on top, and drizzle over the garlic and shallot oil. Season with salt and pepper, and a little more lemon zest, if you like.
  8. Serve immediately, alone or with toasted sourdough. 

Edamame Salad

Servings: 2 Total time: 15 minutes 

This edamame salad is the perfect way to freshen up your dinner or enjoy as a snack on its own. It’s almost all up to preference, so make sure to taste as you go. This salad can be prepped and stored in the fridge for a few days. 


250g fresh or frozen edamame

2 tsp sesame oil

Juice of 1 lime

½ a red onion, sliced

A small bunch of coriander, chopped 

2 tsp Tajin (optional)


  1. If you’re using frozen edamame, begin by bringing some water to a boil and dropping in your edamame. Boil for about 5 minutes. If using fresh, skip ahead to step 2. And, if your edamame didn’t come shelled, please remember to remove the shells, because eating those (or trying to) is not a pleasant experience.
  2. In a bowl, combine all the ingredients and mix well. 
  3. That’s all there is to it, enjoy your edamame salad in a rice bowl, a wrap, or smash them into some avocado for a fresh toast topping. 

Confit Garlic 

Makes approx. 1 cup including oil

Confit garlic is the easiest, and we’d say, one of the most versatile methods of adding a little extra flavour to pretty much anything. This is an essential recipe! After a slow cook, the garlic mellows out, leaving the cloves sweet, and soft enough to spread on toast, add to pasta dishes or blend into vinaigrettes. One of the best ways to enjoy it is on a piece of crispy toast with a little salt, pepper and honey, and the flavoured oil is perfect drizzled on almost anything. It can be stored in the fridge for as long as a month, so you’ll have it on hand whenever you need it. 


2 bulbs of garlic, peeled

2 tsp chilli flakes

A few sprigs of rosemary 

Enough olive oil to cover the garlic in your chosen baking dish


  1. Start by preheating your oven to a low 120° C.
  2. Separate the garlic cloves, and for a quick and easy peeling method, throw them in a container and give them a good shake for about 30 seconds. When you open the box, the peel should have come away from the cloves.
  3. Transfer all the garlic to an oven-safe dish and add the chilli and rosemary.
  4. Pour over just enough olive oil to fully cover the contents of the dish and stick it in the oven. 
  5. Set a timer for 2 hours, but make sure to check halfway through, testing for softness. 
  6. Once the garlic is done cooking, allow it to cool and transfer to an airtight container for storage. 

Also cook to impress with these recipes from Chef Ryan Cross

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