Natasha Corrett's grilled aubergine miso salad recipe | delicious. magazine

Ingredients

• For the salad
• 280g aubergine, sliced into 0.5cm discs
• 1 tbsp sunflower oil
• 190g cooked quinoa (100g uncooked weight)
• 70g spinach
• Finely grated zest ½ lime
• 1 tsp sesame seeds
• 25g chopped fresh coriander
• 1 large or 2 small spring onions, finely chopped
• ½ red chilli, finely chopped
• For the miso dressing
• 1½ tbsp brown rice miso (from Waitrose and health food shops)
• 1½ tsp toasted sesame oil
• Juice 1 lime