This is a very “me” dish. Easy, lazy, made entirely out of ingredients in the pantry or freezer (aside from the rocket, which had been sitting in my fridge for a few days). This was born out of a mental wrestle I had during my walk home from work – justifying to myself that I actually don’t need to go to the supermarket but will not resort to eating toast for dinner, yet again.
To make this salad a bit sexier I have borrowed from one of my favourite cafes in Melbourne (Sun Moth Canteen) and smeared hommus onto the plate before serving. It creates a fun texture and interesting mix of flavours, and, considering this recipe has no meat, makes it feel like a bit more of a meal.
Discovering frozen edamame changed my life. It is without doubt one of my favourite ingredients and defrosts incredibly well, just 5 minutes in the microwave and you’re ready to roll. It’s still not that easy to find in Australia (i.e. not stocked in the Swan St Coles) but you should be able to find some in most Asian grocers. I get it from the Japanese grocer in South Melbourne market.
So here it is, I name it the “lazy days spring salad”
Serves 2 (as a main, 4 as side salad)
2 cups edamame (shelled and if frozen, thawed and cooled to room temperature)
1 packet (250 grams) microwavable quinoa
2 handfuls rocket (or spinach, if that’s what you’ve got)
1 handful pepitas
juice of 1 lemon
2 tablespoons white wine vinegar
1 tablespoon extra virgin olive oil
3-4 tablespoons hommus
Cook your quinoa according to the packet instructions (or if lazy like me, just microwave). You don’t want to serve it hot, so set aside to cool for a few minutes (slightly warm is ok).
Toast the pepitas under the grill or in a small frying pan for about 5 minutes, or until beginning to turn golden. Set aside.
In a small glass jar combine the lemon juice, white wine vinegar and extra virgin olive oil. Shake to make a simple vinaigrette.
In a large bowl toss together the quinoa, edamame, rocket and half the pepitas. Add the vinaigrette and toss to combine. Season to taste.
Smear your hommus on the serving plates and top with the salad. Scatter the remaining pepitas on top and dig in!