Lime, sesame & coconut courgette carpaccio

• frozen shelled edamame↗100g 100g

  beans

• sesame oil↗2 tbsp 2 tbsp
• lime↗juice of 1 juice of 1
• courgettes↗3 3

  ends trimmed and spiralized into thin noodles

• pack mixed radishes↗150g 150g

  cut into wedges

• flaked coconut↗3 tbsp 3 tbsp

  toasted

Step-by-step instructions

1. 1

   Bring a small saucepan of salted water to the boil. Drop in the edamame beans and cook for 3–4 mins then using a slotted spoon plunge into a bowl of ice-cold water. Once completely cool, tip into a sieve and leave to drain.

2. 2

   Mix the sesame oil with the lime juice in a small bowl with a little sea salt. Lay the courgette ribbons on a sharing platter. Scatter over the mixed radishes and edamame beans then drizzle over the dressing and top with the toasted coconut.