Fiddlehead fern and edamame salad

Ingredients

• 300 g Fiddlehead Ferns, trimmed
• 200 g Frozen Edamame (Shelled Green Soybeans)
• 80 g Feta Cheese, crumbled
• 2 1/2 tablespoons Lemon Juice
• 5 tablespoons Extra Virgin Olive Oil
• 1 teaspoon Sea Salt
• Freshly Ground Black Pepper
• Extra 1 teaspoon of Salt for boiling the vegetables
• 1 teaspoon Maldon Flaky Crystals Sea Salt (Optional)

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Preparation

• In a bowl, whisk together lemon juice, olive oil, sea salt and pepper. Set aside.
• Bring about 6 cups of water with 1 tsp of salt to a boil. Add the soybeans, cook for about 10 minutes, then mix in the Fiddlehead ferns.
• Continue to cook for about 2 to 3 minutes. Rinse with cold running water. Drain well.
• Pour the lemon juice dressing over the vegetables and toss to coat.
  
• To serve, top the salad with some feta cheese, some freshly ground black pepper and sprinkle some sea salt.