Prawn, edamame and pepper salad with wasabi dressing recipe | Sainsbury`s Magazine

Ingredients

• 60g baby leaf spinach
• 2 heaped tbsp alfalfa sprout mix or mustard and cress
• 100g cooked and peeled cold water prawns
• 2 baby sweet peppers, cut into fine strips (or ½ red pepper)
• 2 heaped tbsp edamame beans (cooked if frozen)
• sesame seeds for sprinkling
• 3⁄4 tsp wasabi paste
• 1 tsp clear honey
• 1 tsp dark soy sauce
• 1 tsp sesame oil
• 1 tbsp lime juice
• 1 tbsp rapeseed oil