B honey miso poke bowl

1 cup (150g) frozen mukimame (shelled edamame/green soybeans)

1 baby cos lettuce, cut in half lengthways

4 baby cumbers, cut in half lengthways

1 carrot, shredded (or cut into ribbons with a vegetable peeler)

100 g cherry tomatoes, cut in half

2 tsp toasted sesame seeds

1 spring onion, finely sliced

Dressing

1 Tbsp B honey

1 Tbsp white miso paste (shiro miso)

2 tsp rice wine vinegar

1/2 tsp finely grated fresh ginger

1/2 tsp sesame oil

Add the mukimame to a small saucepan of boiling water and simmer for 3 minutes. Drain and refresh in cold water.
To make the dressing, whisk the honey and miso together in a small bowl, then whisk in the vinegar, ginger and sesame oil. Season with freshly ground black pepper.
Arrange the salad ingredients in a large bowl, drizzle with dressing and serve.