It's number one in our Jar Dressings Series. Simple, speedy big serve salads - topped with a Pip & Nut dressing, shaken up in the jar.
Serves 4 - 6
Prep time: 20 mins
Cook time: 30 mins
Total: 50 mins
INGREDIENTS
- 2 -3 Aubergines
- 2 Tbsp White Miso Paste
- 1½ Tbsp Soy Sauce
- 1 Tsp Honey
- 1 tsp Five Spice
- 250g Cooked Jasmine or Sushi Rice (best made ahead & chilled)
- ½ Cucumber
- 3 Spring Onions
- Handful Fresh Coriander (15g)
- 200g Radishes
- 50g Peanuts
- Olive Oil
- Salt
FOR THE DRESSING
- 2 tbsp Pip & Nut Smooth Peanut Butter (the last bit in the jar)
- Juice of 1 Lime
- 1 tsp Chilli Oil
- 1 tsp Honey or Maple Syrup
-
Big splash of water
METHOD
Make the Miso Aubergine.
Heat your oven to 220°C/200°C fan. Cut the aubergines into bite-sized chunks & toss into a roasting tin, with a generous drizzle of olive oil & pinch of salt. Roast for 25-30 mins, turning halfway, until golden and soft.
While your aubergine is in the oven, combine miso, soy sauce, honey & five spice and mix into a smooth paste. Once the aubergine is roasted, pour over the sauce and toss to coat. Return to the oven for 5 mins so it gets sticky and glossy, then set aside to cool.
Make the crispy rice.
Heat a generous drizzle of olive oil in a large non-stick frying pan over a medium-high heat. Tip in the chilled rice, pressing it down into an even layer. Leave it alone for 6-8 mins until golden and crisp underneath. Break it up a little and keep frying for another 3-4 mins, until crisp all over, then set aside to cool.
Make the dressing.
Add the lime juice, chilli oil & honey/maple syrup to your peanut butter jar along with a splash of water & salt. Shake it all up until mixed. Check the consistency. You want it to be creamy but pourable. If it’s too thick, add more water & re-shake.
The final flourishes.
Roughly tear your coriander. Slice the cucumber in half lengthways, scoop out the seeds, then slice into half moons. Finely slice the spring onions and radishes. Roughly chop the peanuts.
Tip all the prepared ingredients into a large bowl.
Drizzle your dressing over.
Serve.
