How to make a Green salad with feta and green peppercorn dressing

A light, fresh green salad with a chunky mildly hot dressing.

150g shelled edamame beans

1 small cucumber

1 bunch asparagus

5-6 spring onions

2 sticks celery

1 small courgette

60g bag of rocket

Cress, to garnish

For the dressing

50g feta

100ml crème fraîche

1/2 teaspoon green peppercorns, finely chopped

1 tablespoon of the green peppercorn brine

1 tablespoon white wine vinegar

Freshly ground black pepper

Cook the edamame beans in boiling water for 5 minutes. Remove with a slotted spoon and plunge into cold water. Drain in a colander and leave to one side to cool.

Slice the cucumber in half lengthways and remove the seeds with a spoon. Slice in half again then cut into bite-size pieces.

Diagonally slice the asparagus and spring onions into fine slices and chop the celery into cubes.

Slice the courgette into quarters lengthways then, using a mandolin, slice into paper thin slices.

To make the dressing, crumble the feta into a bowl and mash with a fork, add the crème fraîche and mix well. Add the chopped green peppercorns, brine, white wine vinegar and a pinch of black pepper and mix well to combine. Taste and adjust the seasoning if necessary.

Divide the rocket between two plates and arrange the prepared vegetables on top. Spoon on the dressing and sprinkle over the cress and plenty of freshly ground black pepper.

Find more of Beverley's recipes here. Follow her on Instagram @thelittlechelseakitchen for more inspiration.