Method

• 1.
  For the lemon dressing, place all ingredients in a small bowl, season to taste and whisk to combine.
• 2.
  To make the seasoning mixture, place the crumbled nori, togarashi and 2 tsp salt in a bowl and toss to combine.
• 3.
  Half-fill a medium saucepan with salted water. Place over high heat and bring to the boil. Add edamame and blanch for 30 seconds, refresh in iced water, then drain. Place edamame in a large bowl and drizzle with extra olive oil.
• 4.
  Preheat a lightly greased chargrill pan or barbecue to high. Grill edamame for 2-3 minutes until charred. Transfer to a bowl, add dressing and seasoning mixture to taste and toss to combine. Transfer to a large serving platter, scatter with extra seasoning mixture and serve immediately.