Miso aubergine & butternut squash with brown rice salad
9
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
A perfect end-of-summer salad. It tastes even better the next day, so save some for lunch!
Ingredients
Miso
1 tablespoon(s)
Maple Syrup
1 tablespoon(s)
Soy Sauce
2 tablespoon(s)
Butternut Squash
500 g, peeled and cut into chunks
Aubergine
1 medium, chopped
Calorie controlled cooking spray
4 spray(s)
Brown Rice, dry
200 g
Almonds
30 g, roughly chopped
Spinach
75 g, baby
Spring Onions
4 medium, thinly sliced
Sesame Oil
2 teaspoon(s)
Instructions
1
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.
2
Spread the vegetables on the prepared tray and mist with cooking spray. Bake for 30 minutes or until golden.
3
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.
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