Using the best of the season’s aubergines and tomatoes, this simple salad is beautifully chunky. You can roast the veges a day ahead and then simply combine to serve. Make sure you cut all the roasting vegetables to the same size so they both cook evenly and look great in your salad.
1 cucumber, cut into even-sized chunks
1 bunch coriander, finely chopped
2 tablespoons toasted white sesame seeds
2 tablespoons tamari
4 tablespoons Olive Black extra virgin olive oil
Preheat oven to 200C.
In a large roasting tray, mix the potato, aubergine and pumpkin together well with the miso paste and cooking oil so the chunks are well coated. Roast for 15 mins or until the potato is cooked through. Remove from the oven and cool completely. Add the tomatoes and cucumber, coriander, sesame seeds, tamari and extra virgin olive oil and mix well to serve.
2 potatoes, peeled and cut into even- sized chunks
3 aubergines, cut into even-sized chunks
1⁄4 pumpkin, peeled and cut into even- sized chunks
1 tablespoon Urban Hippie miso paste
2 tablespoons cooking oil
1 punnet Eighty4 Ltd tomatoes, sliced