This recipe features smoked nuts, which can be tricky to find. If you can’t get hold of any, try unsmoked almonds and add smoked salt (in place of sea salt) to develop the desired flavour. Also, don’t skimp on the black pepper. The secret here is getting the balance of flavours right.
You can also make a great vegetarian meal of this, by serving it over sesame-oiled soba noodles or brown rice.
Ingredients (serves 4)
55g whole smoked almonds
30g lightly packed mint leaves
1 large garlic clove
160ml extra-virgin olive oil
Fine-grain sea salt
Freshly ground black pepper
Freshly squeezed lemon juice
Method
Cook the edamame in a saucepan of boiling salted water, for just 30 seconds and drain.
Pulse the edamame, almonds, mint, garlic, olive oil and half a teaspoon of salt in a food processor six or seven times, aiming for chunks the size of pencil shavings.
Transfer about half of the mixture to a serving bowl and pulse the remaining mixture a few more times before adding it to the bowl as well.
Season with generous amounts of both black pepper and lemon juice to taste – really go for it, stirring to combine along the way.
Recipe from Near & Far, by Heidi Swanson (Hardie Grant, £20).
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