Contributed by (Recipe adapted from “Taste.com” at http://www.taste.com.au)

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Ingredients

2 Tbs Tahini
3 tsp light Soy sauce
1 Garlic clove, finely chopped
1 tbs Lemon juice
1/4 C Peanut oil
2 Spring Onions
1/3 Cucumber, peeled, cut in half, seeded
1 bunch Tatsoi, trimmed
200g frozen Edamame, thawed, shelled
1 tsp white Sesame seeds

Instructions

Combine the tahini, soy sauce, garlic and lemon juice in a small bowl. Add the peanut oil and
mix thoroughly until emulsified. Add a small amount of water if dressing is too thick.
Season to taste with salt and freshly ground white pepper. Set aside.

Trim green part of spring onion and discard. Thinly slice white bulb lengthways. Thinly
slice cucumber widthways. Arrange tatsoi on a platter and scatter spring onion, cucumber
and edamame over, then sprinkle with sesame seeds. Serve salad with sesame dressing.

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