Miso-Charred Aubergine Salad Recipe - Great British Chefs

Ingredients

• 2 aubergines
• 1 tbsp of runny honey, (or maple syrup)
• 1 tbsp of miso paste
• 2 tbsp of sesame oil
• 1 kohlrabi, peeled and finely diced (save the base of the kohlrabi)
• 20g of sea salt
• 60g of sugar
• 60g of ginger, peeled
• 30g of garlic, peeled
• 1 red chilli, deseeded
• 40g of fish sauce, or light soy sauce
• 40g of water
• 2 tbsp of tahini
• 2 tbsp of almond milk, (or any nut milk)
• 1/2 lemon, juiced
• 1 tbsp of cider vinegar, preferably live
• 4 tbsp of olive oil
• salt
• pepper
• 200g of blanched hazelnuts, toasted
• 50g of sunflower seeds, toasted
• 50g of sesame seeds, toasted
• 2 tsp coriander seeds, toasted and ground
• 2 tsp cumin seeds, toasted and ground
• 1 tsp chilli flakes
• 1 tsp paprika
• 1 tsp sea salt