Bread salad with edamame and Mestemacher Organic Sunflower Seed Bread

Photo credit: Mestemacher

Working time: 20 minutes

Resting time: 10 minutes

Total time: 30 minutes

Ingredients serves 4

For the salad:

  • 400 g edamame, deep-frozen
  • 3 mini cucumbers, sliced into thin strips
  • 1 avocado, cut into strips
  • 2 spring onions, sliced into thin rings
  • 5 radishes, shaved into thin slices
  • 50 g rocket or purslane
  • 1 tsp. black and white sesame seeds for garnish
  • 3 slices Organic Sunflower Seed Bread, diced
  • cress for garnishing

For the dressing:

  • 3 tbsp. peanut oil
  • 2 tbsp. white wine vinegar
  • 1/2 tbsp. peanut butter
  • 3 tbsp. water
  • 1 tbsp. honey
  • 1 chilli pepper


  1. Add the edamame to boiling salted water while still frozen and simmer for 5 minutes. Drain in a sieve and then rinse with cold water. Mix together the edamame cucumber, spring onions, radishes, rocket, and purslane. Briefly toast the sesame seeds and bread cubes in a pan, without oil.
  2. For the dressing, place the peanut oil, vinegar, peanut butter, water and sugar in a blender and blend. Season the dressing with salt and pepper. Wash the chilli and cut into fine strips. Add the chilli to the dressing and mix again. Pour the dressing over the salad and mix well. Sprinkle with the toasted sesame seeds and bread. Leave to rest for 10 minutes before serving. Garnish with the cress.