Miso eggplant, pumpkin, almond and brown rice salad
9
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Miso doesn’t have to be saved just for soups! Use as a dressing for this nutrient filled salad. For a more earthy flavour swap the rice for buckwheat kernels.
Ingredients
Miso paste
1 tbs, brown
Maple syrup
1 tbs
Reduced salt soy sauce
2 tbs, tamari
Butternut pumpkin
500 g, cut into 1.5cm pieces
Eggplant
1 medium, cut into 1.5cm pieces
Brown rice, dry
1 cup(s), (200g)
Raw almonds
¼ cup(s), (30g), sliced
Baby spinach
75 g, chopped
Green shallot(s)
4 individual, thinly sliced
Sesame oil
2 tsp
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper.
2
Combine miso, syrup and half the tamari in a large bowl. Add pumpkin and eggplant and toss to coat. Spread pumpkin and eggplant on prepared tray and lightly spray with oil. Bake for 30 minutes or until golden and tender.
3
Meanwhile, cook rice following packet instructions or until just tender. Transfer to a large bowl. Add pumpkin, eggplant, almonds, spinach, shallots, oil and remaining tamari and toss to combine. Serve.
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