Step 1

Place defrosted edamame beans, avo, lemon juice and a pinch of salt into a blender

Step 2

Blitz for a few seconds until roughly combined – I like to leave a little texture in the beans but you can blend until smooth if preferred

Step 3

Store in the fridge until ready to use

Step 4

Chop mushrooms into even sized pieces

Step 5

On medium-high heat add 1 tbsp of olive oil to a pan and place mushrooms into pan

Step 6

Leave mushrooms undisturbed for 2 minutes until they start to brown

Step 7

Grill bread (see below)

Step 8

Toss mushrooms, add another tbsp of oil and clove of crushed garlic – cook for a further 2 minutes

Step 9

Once browned add butter & a pinch of salt. Toss to combine

Step 10

Drizzle sourdough with oil and grill on a medium-high heat for a minute or so each side until charred. Alternatively, you can chuck them in the toaster (without the addition of oil!)

Step 11

Place a spoon of edamame mix into toast, top with mushrooms, feta, drizzle of olive oil and a sprinkle of parsley