Natasha Corrett’s grilled aubergine miso salad

Natasha Corrett’s grilled aubergine miso salad
  • Serves icon Serves 2
  • Time icon 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.

Nutrition: per serving

Calories
347kcals
Fat
16.5g (2.2g saturated)
Protein
10.5g
Carbohydrates
34.8g (5.5g sugars)
Fibre
8.6g
Salt
1.8g
Calories
347kcals
Fat
16.5g (2.2g saturated)
Protein
10.5g
Carbohydrates
34.8g (5.5g sugars)
Fibre
8.6g
Salt
1.8g

Ingredients

For the salad

  • 280g aubergine, sliced into 0.5cm discs
  • 1 tbsp sunflower oil
  • 190g cooked quinoa (100g uncooked weight)
  • 70g spinach
  • Finely grated zest ½ lime
  • 1 tsp sesame seeds
  • 25g chopped fresh coriander
  • 1 large or 2 small spring onions, finely chopped
  • ½ red chilli, finely chopped

For the miso dressing

  • 1½ tbsp brown rice miso (from Waitrose and health food shops)
  • 1½ tsp toasted sesame oil
  • Juice 1 lime

Method

  1. Heat a griddle or frying pan over a medium heat. Put the aubergine slices into a bowl with the sunflower oil and salt and toss with your hands so each slice is lightly coated.
  2. Cover the pan in a layer of aubergine (you may need to do this in 2 batches), then cook for about 2 minutes on each side or until they start to get char marks. Transfer to a bowl, then stir in the quinoa.
  3. Whisk all the dressing ingredients in a small bowl with 3 tbsp water until smooth. Boil the kettle and put the spinach in a colander in the sink.
  4. Pour the boiling water over the spinach, then press out any excess water with a spoon. Stir the dressing into the aubergine mixture, then add the spinach, lime zest, sesame seeds, coriander, onion and chilli.

Recipe from Honestly Healthy in a Hurry by Natasha Corrett.

delicious. tips

  1. The miso dressing can be used to make anything taste great.

    Use courgettes if you don’t have aubergine.

  2. Make the salad a few hours in advance and keep chilled, but dress just before serving.

Recipe By

Natasha Corrett

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