Roasted Pumpkin & Eggplant Salad with Miso Dressing

As the sun starts shining and plans for easing restrictions here in parts of Australia are shared picnics have hit the agenda. Yep they are actually on the list of eased restrictions. I actually love an outdoor get together and I love a fancy salad. One with a bit of substance and flavour and that leaves you satisfied. This salad came to me craving vegies and dreaming of a dish I love from a local café that’s quite different but first got me hooked on this unusual flavour combo that really hits the spot for me. The sweetness of pumpkin with all the different textures bound in the miso dressing is a unique and tasty blend that pairs well with white meat and seafood me. You can serve it warm or cold and as such you can transport or store the roasted veg separately and assemble everything on location or when you’re ready to serve.

I hope you enjoy it and you can add it to your picnic repertoire for the coming summer.

Ingredients:

3 C cubed pumpkin

3 C cubed eggplant (chopped slightly larger than the pumpkin)

2 handuls of baby spinach leaves

1 small can of chickpeas (or pulse of your choice, lentils and white beans work well)

2 Tbs sliced or slivered almonds

Dressing;

1 Tbs white miso

1 tbs mirin

1 tsp sugar

1 tsp lemon juice

1 tsp water (or enough to loosen the dressing to a thick pouring consistency)

¼ tsp freshly ground black pepper.

Method:

Preheat oven to 180c.

Cut eggplant into generous sized cubes and soak in a mix of 1 litre of water and 1 generous pinch of salt. This is a Japanese method that has magical powers to soften the flavour of the eggplant and, in my opinion softens the skin and maintains the texture of the vegetable. I now use every time I’m roasting eggplant. Leave this for up to half an hour while you potter about getting everything else ready

Combine dressing ingredients in a jar shake well, refrigerate.

Cut up the pumpkin in slightly smaller cubes. This will help them cook for the same time.

Drain and dry the eggplant toss and together with a good glug of olive oil and spread out on a shallow tray. Bake for 30 mins tossing half way through.

When veg is cooked remove from oven and allow to cool slightly while you assemble.

Drain and rinse chickpeas.

Starting with a layer of spinach spread out on your plate a layer of top with half the veg and chickpeas. Repeat first layer, drizzle over the dressing to taste and sprinkle over the almonds and a good grind of fresh black pepper.

Notes:

As listed the salad serves 4 as a side on its own, 6 with other sides or 2-3 as a main.

If pulses aren’t your thing just increase the eggplant and pumpkin. It’s still delicious without them.

You can really use whatever pulse is your favourite.

Drizzle the dressing lightly to start. It can be rich for some and you can always add more but cant subtract.

If you’re taking this to a picnic you can easily assemble on location. Don’t dress until ready to serve.