Packed with protein and every amino acid available
Start by toasting the sunflower seeds and walnuts. Add them to a small baking tray and roast in the oven for eight minutes at 180 degrees. Then remove and allow to cool. Roughly chop the walnuts, then set aside.
Bring a small pot of water to the boil with a pinch of salt and add the edamame beans. Cook for four minutes, then remove, rinse with cold water and place in iced water for three minutes. Then strain and set aside. In a separate small bowl, add the orange juice, olive oil, honey, white wine vinegar, and a pinch of salt and pepper and whisk together. Spoon the dressing over the salad and stir it through evenly with the wooden spoon.
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