Roasted aubergine, broccoli and black beans coated in a dressing made from toasted sesame oil, almond butter, lime juice and tamari, topped with fresh red chilli and spring onions - you really can't get better than that. We ate this salad for 3 days straight when we first made it and Leo still makes it all the time since then. It's a great side to any meal and also makes great leftovers for lunch the day after. Make a little extra dressing and mix everything through a portion of brown rice to make a wholesome, filling dinner.
Serves 2 & takes 35 minutes to cook
Ingredients
For the salad
1 aubergine, cut into large chunks
200g Tenderstem broccoli, woody ends removed
1x 400g can of black beans, drained
2 red chillies, deseeded and sliced
3 spring onions, deseeded and sliced
Handful of sesame seeds
Salt
Olive oil
For the dressing
2 tablespoons of almond butter
1 tablespoon of tamari
2 teaspoons of honey (or maple syrup)
Juice of 1 lime
2 tablespoons of toasted sesame oil
Pinch of salt
Method
1. Preheat the oven to 190C, fan setting.
2. Place the aubergine chunks onto a large baking tray and drizzle with olive oil and a pinch of salt. Mix well and cook for 20 minutes.
3. After 20 minutes, remove the baking tray from the oven and mix through broccoli and drained black beans, adding another drizzle of olive oil if the vegetables need it to be coated. Cook for another 10 minutes, or until the aubergines turn soft and the broccoli is cooked.
4. While the vegetables are cooking, place all of the dressing ingredients into a small bowl and mix together until a smooth sauce forms.
5. Once the aubergine and broccoli have finished cooking, remove from the oven and pour in the sauce. Mix well until everything is coated before spooning onto a large serving plate.
6. Top with the sesame seeds, chilli and sliced spring onions.
