Preheat the oven to 190 C.
in a food processor or blender blend half the edamame, flour, 2 eggs, pesto, spring onions and salt blend for a minute
Add the rest of the edamame to the blended batter and pulse a few times so it is mixed but still chunky.
heat a frying pan with olive oil and add a couple of tbsp batter, cook for a few mins each side until cooked through.
Mix the tomatoes and olive oil together with salt and roast for 10-15 mins until brown and sizzling, add the balsamic once they come out of the oven.
Boil the eggs for 7 mins, peel, slice in half and season.
serve together with herbs, yogurt and pomegranate