Cold Buckwheat Noodle Salad with Edamame

Ingredients

• 400 g cooked buckwheat groats
• 200 g edamame
• 120 g carrot, julienned
• 120 g cucumber, julienned
• 1½ tbsp soy sauce
• 1½ tsp sesame oil
• 2 tsp vinegar
• 1 tsp grated ginger
• 1 tsp tahini

Method

1. Cook buckwheat groats 12 min; drain, rinse cold.
2. Whisk soy sauce, sesame oil, vinegar and ginger.
3. Toss buckwheat with edamame, carrot, cucumber, scallion and dressing.
4. Top with toasted sesame (or a teaspoon of tahini).