Natasha Corrett’s grilled aubergine miso salad
- July 2016
- Serves 2
- Hands-on time 20 min
The umami flavour of miso takes this dressing to another level. Natasha Corrett uses it to coat grilled aubergine, spinach and gluten-free quinoa to make a filling meat-free meal.
- Vegan recipes
- Vegetarian recipes
- 16.5g (2.2g saturated)
- 34.8g (5.5g sugars)
The miso dressing can be used to make anything taste great.
Use courgettes if you don’t have aubergine.
Make the salad a few hours in advance and keep chilled, but dress just before serving.
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