Ingredients
Scale
- 80g cooked edamame beans
- 100g full-fat, plain Greek yoghurt
- ½ tbsp lemon juice
- 1 crushed garlic clove
- 1 tsp chopped mint
- 1 tbsp extra virgin olive oil
- 1 egg
- sea salt and black pepper
- a handful of radishes
- a handful of cucumber
- 10g pumpkin seeds
Instructions
- Place the egg in a pan with cold water. Bring to a rapid boil and boil for about 6 minutes. Peel the egg when cooled.
- Blitz edamame, greek yoghurt, lemon, garlic, mint, olive oil, salt, and pepper in a blender until smooth.
- Slice radishes, cucumber and boiled egg into thin slices.
- Spread the dip onto sourdough and top with vegetables, egg and pumpkin seeds.
- Prep Time: 10
- Cook Time: 10