Ingredients
500 ml (2 cups) shelled edamame
160 ml (⅔ cup) coriander leaves and stems
125 ml (½ cup) plant-based yoghurt
15 ml (1 tbsp) lemon juice
15 ml (1 tbsp) tahini
15 ml (1 tbsp) nutritional yeast
10 ml (2 tsp) miso
Salt and pepper
4 slices of St-Méthode Protein Loaf
Toppings
10 ml (2 tsp) chilli crisp
Lemon zest
Fresh coriander leaves
Flaky sea salt
Preparation
1. Cook the edamame in a saucepan of boiling salted water for 5 minutes. Drain and cool under cold running water. Reserve 125 ml (½ cup) of the edamame.
2. In a blender, purée the remaining edamame with the coriander, plant-based yoghurt, lemon juice, tahini, nutritional yeast and miso until smooth. Season to taste.
3. Toss the reserved edamame with the chilli crisp and warm through for 2 minutes.
4. Toast the bread slices.
5. Spread the whipped edamame mixture over the toast, then top with the chilli crisp edamame.
Finish with lemon zest, fresh coriander and a sprinkle of flaky sea salt before serving.