Bring a large saucepan of water to the boil. Add the broccolini and cook for 2 minutes. Throw in the snow peas and blanch them for 1 minute until tender-crisp. Drain and rinse under cold water to stop the cooking process. Drain again and set aside.
2 broccolini, 1 cup snow peas
On to the salad. Combine the broccolini, snow peas, edamame, spring onion and fennel in a large bowl.
2 broccolini, 1 cup snow peas, 2 cups edamame beans, 5 spring onions, 1/2 fennel bulb
Now for the sweet sesame dressing. Place a large frying pan over medium heat and add the sesame seeds. Toast the seeds, stirring occasionally so they don’t burn, for 5-6 minutes until fragrant and golden. Tip them onto a plate to stop the cooking process.
85 g white sesame seeds
Transfer 3 tablespoons of the toasted seeds to a small blender - or use a mortar and pestle and grind them into a fine crumb. Set the remaining toasted seeds aside. Pour the crumb into a small bowl, then add the other dressing ingredients and mix well. Taste and adjust the flavours as needed and add 1-2 tablespoons of water if you would like a thinner consistency.
salt flakes and freshly ground black pepper, 3 tablespoons kewpie mayonnaise, 3 tablespoons neutral vegetable oil, 1 1/2 tablespoons light soy sauce, 1 1/2 tablespoons rice wine vinegar, 2-3 teaspoons honey or pure maple syrup
Drizzle the sweet sesame dressing over the salad and toss to combine. Sprinkle the reserved toasted sesame seeds on top and season to taste. Serve immediately.
