Middle Eastern Spiced Edamame Salad | With Feta and Pistachios

Bring lightly salted water to a boil in a pot, add the frozen edamame beans, and cook for 3-4 minutes until bright green and pleasantly crisp. Drain, rinse with cold water to stop the cooking, and drain thoroughly.

In a dry pan over low heat, toast the shelled pistachios for 2-3 minutes until fragrant, then remove from the heat and roughly chop.

Dice the English cucumber into small cubes, and finely chop or thinly slice the red onion into half rings. Open the pomegranate and remove the seeds. Finely chop the fresh mint and parsley.