Eggplant, Pumpkin & Edamame Salad
With Miso-Tahini Dressing
1/2 butternut pumpkin, chopped into cubes
1 eggplant, sliced & cubed
1/2 packet of frozen edamame
1 handful of spinach
1 handful of rocket
1 tbs extra virgin olive oil (or avocado oil)
Mix 1 tbs miso paste, 1tbs tahini, 1 tbs apple cider vinegar, 1 tsp water (combine well!)
1. Boil pumpkin until slightly soft.
2. Steam edamame as per packet instructions
3. In a large pan heat oil, add cooked pumpkin & eggplant stir untill slightly golden, add edamame for a few minutes and remove from heat.
4. Fill a bowl with spinach & rocket, add cooked vegetables & top with dressing