Miso aubergine & butternut squash with brown rice salad
500 g, peeled and cut into chunks
1 medium, chopped
Calorie controlled cooking spray
Brown Rice, dry
30 g, roughly chopped
75 g, baby
4 medium, thinly sliced
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Line a baking tray with baking paper. In a large bowl, combine the miso, maple syrup and half the soy sauce. Add the butternut and aubergine, and toss to coat in the sauce.
- Spread the vegetables on the prepared tray and mist with cooking spray. Bake for 30 minutes or until golden.
- Meanwhile, cook the rice according to pack instructions. Leave to cool. Transfer to a large bowl and add the roast veg, almonds, spinach, spring onions, sesame oil and remaining soy sauce. Toss to combine and serve.