NUTTY CARROT SLAW WITH EDAMAME BEANS

Here the humble carrot is turned into something a bit special with the addition of some spice and nut butter. Edamame beans take care of protein levels, but if the carnivore in you longs for some meat, some teriyaki chicken works well.

INGREDIENTS (SERVES 2)

- 100g edamame beans

- 75g white rice (dry weight per person) - Sea salt and freshly ground black pepper - 2 tbsp salted peanuts, to serve

- 1 tsp sesame seeds, to serve

For the slaw

- 90g peanut butter

- 4 tsp white wine vinegar - 60g sweet chilli sauce - 35g soy sauce

- 30g chia seeds

- 380g grated carrot

METHOD

Make a smooth paste by mixing together the peanut butter, white wine vinegar, sweet chilli sauce, soy sauce and chia seeds in a large bowl.

Combine the dressing with the grated carrot to make a slaw and refrigerate for 15–20 minutes.

Cook the edamame beans and rice according to the directions on the packs. Season and set aside.

Keep it simple: have a bowl of rice and top with the edamame beans and a generous portion of slaw. Serve topped with salted peanuts and sesame seeds.

PER SERVING Kcals: 795 | Protein: 29g | Fats: 16g | Carbs: 89g