Sesame Miso Aubergine Salad from Seasonal Salads by Fi Buchanan

Ingredients

• 2 garlic cloves, crushed
• 1 tsp shichimi togarashi or chilli powder
• 2 tbsp tamari
• 25 g coriander, roughly chopped
• 90 ml olive oil
• 1 tbsp white miso
• 1 tbsp balsamic vinegar
• 2 large aubergines, halved lengthways
• 1 tbsp brown sugar
• 1 x 400 g tin chickpeas, drained, rinsed and patted dry
• 25 g pea shoots
• 100 g pomegranate seeds
• 2 tbsp sesame seeds