Sticky Aubergine, Crispy Rice & Cucumber Salad
4-6
20 minutes
30 minutes
Shop the Recipe
Peanut Butter
300g jar | £3.49
Ingredients
- Salad
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2-3 aubergines
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2 tbsp white miso paste
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1.5 tbsp soy sauce
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1 tsp honey
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1 tsp five spice
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250g cooked jasmine or sushi rice (best made ahead and chilled)
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1/2 cucumber
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3 spring onions
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Handful fresh coriander (15g)
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200g radishes
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50g peanuts
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Olive oil
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Salt
- Dressing
- 2 tbsp Pip & Nut Smooth Peanut Butter (last bit in the jar)
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Juice of 1 lime
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1 tsp chilli oil
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1 tsp honey or maple syrup
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Big splash of water
Method
Heat oven to 220C/200C fan. Cut aubergines into bite-sized chunks, toss in a roasting tin with olive oil and salt. Roast for 25-30 mins, turning halfway.
Combine miso, soy sauce, honey and five spice into a smooth paste. Once aubergine is roasted, pour over the sauce and toss to coat. Return to oven for 5 mins until sticky and glossy. Set aside to cool.
Heat olive oil in a large non-stick frying pan over medium-high heat. Tip in the chilled rice, pressing into an even layer. Leave for 6-8 mins until golden underneath. Break up and fry for another 3-4 mins until crisp all over. Set aside to cool.
Add lime juice, chilli oil and honey/maple syrup to your peanut butter jar with a splash of water and salt. Shake until mixed. Add more water if too thick.
Roughly tear the coriander. Slice the cucumber in half lengthways, scoop out seeds, then slice into half moons. Finely slice spring onions and radishes. Roughly chop the peanuts. Tip everything into a large bowl and drizzle over the dressing.
