1. Place the edamame and baking soda in a microwave-safe bowl[1] . Cover with water and mix well. Cook at maximum power for 5 to 6 minutes, or until edamame are tender. Drain, rinse well and set aside.
2. Heat the neutral oil in a small saucepan over medium-high heat. Add shallot, garlic, ginger and bird pepper and sauté for 1 minute. Add soy sauce, peas and cooked edamame. Sauté for 2 minutes.
3. Add tahini, 60 ml water and vinegar and stir well. Remove from the heat.
4. Using a hand blender directly in the pot, partially blend the mixture to obtain a coarse, well-textured purée (or blend more, as preferred). Set aside. Set aside.
5. In a bowl, prepare the topping by combining the sesame oil, rice vinegar, soy sauce, maple syrup and toasted sesame seeds. Mix well. Add the spring mix and toss well.
6. Top a slice of toasted bread with the warm edamame mixture. Flatten the spread lightly and add the lettuce garnish. Finish with a drizzle of toasted sesame oil if desired, then serve.
[1] Alternatively, cook edamame in a pot with baking soda and water over medium-high heat, bringing to the boil and cooking for 10 to 12 minutes.
