1. 1

   Step 1

   Wash the lemon thoroughly in hot water, finely grate the zest, and squeeze out the juice.

2. 2

   Step 2

   Peel the ginger and chop it very finely.

3. 3

   Step 3

   Whisk together the lemon juice, ginger, 1 tbsp honey, 2 tbsp sesame oil, 1 tsp black sesame seeds, salt, and 2 tbsp water to make a vinaigrette.

4. 4

   Step 4

   Blanch 400 g of edamame in boiling salted water for 2–3 minutes.

   Timer 3 min
5. 5

   Step 5

   Drain the edamame and rinse immediately with cold water.

6. 6

   Step 6

   Wash the cucumber, halve it, and slice it lengthwise into thin ribbons.

7. 7

   Step 7

   Clean 0.5 red chili pepper, wash it, and slice into thin rings.

8. 8

   Step 8

   Wash 10 g of cilantro, shake dry, pluck the leaves, and chop them coarsely.

9. 9

   Step 9

   Crumble 150 g of feta coarsely with your hands.

10. 10

    Step 10

    In a bowl, toss the edamame, cucumber, and chili pepper with the vinaigrette.

11. 11

    Step 11

    Fold in the feta, half of the lemon zest, and half of the cilantro.

12. 12

    Step 12

    Serve the salad sprinkled with the remaining cilantro and lemon zest.

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