Recipe: Sesame + Soy Grilled Aubergine & Broad Bean Salad

Bursting with colour, full of flavour and nutrients, this vibrant, fresh salad will be your new summer dinner favourite. 

Make the most of summer's produce and serve a bright salad to feed a crowd. Enjoy this aubergine and broad bean salad at a picnic, or share with friends on a warm summer night in the garden with a glass of wine! Vegan-friendly and gluten-free.

Here's how to make Sesame + Soy Grilled Aubergine & Broad Bean Salad

Serves 4 
Prep time - 25 minutes 

Ingredients

• 2 aubergines, sliced
• 1 tablespoon neutral oil
• 200g broad beans, podded
• 4 tablespoons soy sauce
• 3 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 garlic clove, finely grated
• 1 thumb sized piece of ginger, finely grated
• 2-3 large vine tomatoes, sliced
• 3 spring onions, thinly sliced
• 1 tablespoon sesame seeds
• a few springs of coriander, to garnish

Method

1. Toss the aubergine slices in oil and griddle or BBQ until soft and lightly charred - this should take around 10 minutes. When the aubergine has softened, add the broad beans and cook until they have lightly charred. If using a BBQ, you may want to use a cast iron pan on top of the BBQ so the broad beans don’t fall through the grate. 
2. While the vegetables are cooking, mix together the soy, vinegar, sesame oil, garlic and ginger and mix well.
3. When the vegetables have finished cooking, coat the vegetables in the dressing in a large bowl. 
4. Assemble the salad with the tomato slices and spring onions, and drizzle all of the dressing over it. Garnish with sesame seeds and coriander.