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  • Recipes
  • Miso, aubergine and mushroom salad
Miso, aubergine and mushroom salad

By OcadoLife
Created by zero-waste chef Fatima Tarkleman, this moreish vegan Miso Aubergine and Mushroom Salad packs in 3 veg portions. With minimal prep, it makes an easy, delicious and budget-friendly midweek meal. The peanut…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

15 total
  • 200g cherry tomatoes, halved
  • 1 tsp fine sea salt
  • 5 garlic cloves
  • 5cm piece ginger
  • 2 tbsp smooth peanut butter
  • 1½ tsp miso paste (gluten free, if required)
  • ½ tsp chilli flakes
  • 1½ tbsp vegetable oil
  • 400g mushrooms, halved
  • 2 aubergines, quartered lengthways
  • 100ml coconut cream
  • ½ tsp caster sugar
  • ½ lime, juiced
  • 3 little gem lettuces, chopped
  • 1 large handful soft herbs, such as coriander and mint, torn

Method

5 steps

  1. Step 1

    Preheat the oven to 200°C/180°C fan/gas 6. Put the tomatoes in a sieve over a bowl, sprinkle with ½ tsp sea salt and stand for 30 mins.

  2. Step 2

    Using a pestle and mortar, smash the garlic, ginger and ½ tsp salt to a paste. Mix in the peanut butter, miso, chilli flakes and oil.

  3. Step 3

    Put the mushrooms and aubergine in a large baking tray and rub with half the paste. Bake for 25 mins, remove and leave to cool.

  4. Step 4

    Put the mushrooms and aubergine in a large baking tray and rub with half the paste. Bake for 25 mins, remove and leave to cool.

  5. Step 5

    Divide the lettuce, tomatoes and herbs between 4 plates. Top with the roasted veg and drizzle over the creamy peanut-coconut sauce.