Miso eggplant, pumpkin, almond and brown rice salad
1 tbs, brown
Reduced salt soy sauce
2 tbs, tamari
500 g, cut into 1.5cm pieces
1 medium, cut into 1.5cm pieces
1 cup(s), (200g)
¼ cup(s), (30g), sliced
Baby spinach leaves
75 g, chopped
4 individual, thinly sliced
1 x 3 second spray(s)
- Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper.
- 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.
- 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.