Miso Courgette Bowl with Edamame Salad

• In a small bowl, combine the miso paste* with the honey, the ginger paste and half of the soy sauce (see Tip). 
• Season to taste with salt and pepper.
• Turn over the courgette and top with the miso sauce. Turn again and reduce the heat, then fry face-down for 1 minute.

*Take care, this ingredient is salty! Use as preferred.

Health Tip: if you're watching your salt intake, use just a quarter of the soy sauce and then add more later as preferred when serving.

• Finely chop the scallions. Deseed and finely chop the red chilli pepper*.
• In a small bowl, combine the chilli pepper with the sesame oil, the furikake, the scallions, and half of the white wine vinegar. Season to taste with salt and pepper.
• In a salad bowl, combine the mayonnaise with the rest of the soy sauce. Season to taste with salt and pepper. 

*Take care, this ingredient is spicy! Use as preferred.