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.
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
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!