2 bags of frozen edamame beans (can be found at some Woolies, otherwise in your local asian supermarket).
1 block greek feta - cubed
200g baby tomatoes
5 cloves garlic
15g dill - chopped
1 tbsp olive oil
I absolutely adore this salad - it's a personal creation / adaption of a number of other Mediterranean salads. It goes beautiful with anything, but especially fish due to the dill. It's high in fibre, protein and healthy fats and takes a maximum of 10 minutes to make
Another bonus is because there is no dressing it tends to last a few more days! Portions don't have to be exact so change to your taste
Cut the tomatoes in half and cook on a slow heat in a large pan with the olive oil and garlic until the tomatoes are soft. At the same time put the edamame beans in a pot with boiling water and "ccok" until they are warm. Put the diced feta into the pan, reduce the heat and stir until the feta has started to break down but still has chunks in it.
Take the edamame and the tomato mixture add to a bowl with the chopped dill. leave a few pieces of the dill the garnish the top.
That's it - super simple, looks fantastic and tastes better!