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Asian aubergine noodle salad
“Salads don’t have to be boring, as proved by this Asian-inspired sweet and sticky roasted aubergine, with a zesty soy dressing and crunchy peanuts.”
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Prep 15 min
Cook 30 min -
Easy
effort
Preparation
Cut the aubergines into wedges. Chop the peanuts. Thinly slice the mange tout. Grate the carrots. Thinly slice the red peppers. Finely chop the coriander.
And the rest...
- 1 Preheat the oven to 200 degrees C/180 degrees C fan/Gas mark 4. Line a baking tray with foil. Toss the aubergine wedges in the vegetable oil, and roast for 15 minutes.
- 2 Combine the Cook with M&S soy, ginger and garlic paste with the honey and juice of half a lime.
- 3 Remove the aubergine from the oven and drizzle over half the dressing, tossing it so it coats the aubergine. Return to the oven for a further 15 minutes.
- 4 Cook the noodles as per packet instructions and drain. Meanwhile, mix together dressing ingredients.
- 5 Pour the remaining dressing over the drained noodles, mixing in the mange tout, carrots, and red peppers, with half the coriander.
- 6 To serve, lay the roasted aubergine over the salad and noodles, and dress with chopped peanuts, remaining coriander, and the juice of half a lime.
