5:2 Veggie & Vegan: Edamame, orange & ginger pot

Edamame, orange and ginger pot, 90 calories: Veggie, Vegan & Gluten-free: Simple but deeply flavoured, this pot of emerald-green beans with a sweet and savoury sesame dressing is great eaten either freshly cooked or at room temperature. It makes a good side or you can double the portion size for a very light lunch served with some bitter leaves, such as rocket or radicchio, and the flesh from the other half of the orange, cubed.
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90-95 calories

Serves 1

Preparation time: 10 minutes

Cooking time: 5 minutes

30g frozen edamame beans, 39

60g trimmed green beans, 19

Juice and zest of 1/2 small orange, around 40ml, 15

1cm piece fresh ginger, peeled and grated, 2

A sprinkling of sesame seeds, 5

A few drops/1/4 teaspoon sesame oil, 10

Freshly ground salt and pepper

  1. Blanch the edamame and green beans in a pan of boiling water for 2 minutes. Drain, then plunge them into a bowl of cold water to stop further cooking. If you wish, pop the edamame out of their skins by squeezing them gently between finger and thumb.
  2. Heat the orange juice and grated ginger in a small pan until simmering, then add the green vegetables and cook until the juice is slightly reduced. Pour onto a plate, scatter over the zest and a few sesame seeds plus the sesame oil. Season, then serve immediately or at room temperature as a salad.

From my new book, 5:2 Veggie & Vegan - packed with over 80 great recipes, a menu planner, and 10 fantastic stories of people who combine veggie or vegan dishes with fasting and have had brilliant results.  

Use fine asparagus in place of the green beans for a ‘posher’ pot!