Ginger miso aubergine noodles
Chunks of aubergine are pan-fried with Asian flavours, then stirred into soba noodles for a vegetarian supper
Spinach salad with sesame dressing
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 900g spinach
- 2 tbsp tahini
- ½ tbsp misoglaze or white miso paste
- 1 tsp sesame oil
- 1 tsp golden caster sugar
- 2 tsp Yuzu juiceor lime juice
- 1 tbsp toasted sesame seeds
Nutrition: per serving
- kcal313
- fat19g
- saturates3g
- carbs10g
- sugars9g
- fibre15g
- protein18g
- salt2g
Method
step 1
Boil the kettle and put the spinach in a large colander set over the sink. Pour over enough boiled water to just wilt the leaves (you may need to do this in batches), then leave to cool. When cool, squeeze the spinach to get rid of the excess water.
step 2
Make your dressing by combining all the remaining ingredients (except the sesame seeds) together with 2 tbsp water. (Add a little more water if you want a runnier consistency.) Pour a little dressing over the spinach and toss to coat, then drizzle over the remainder. Sprinkle over the sesame seeds and serve.
