Natasha Corrett’s grilled aubergine miso salad

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.