Grilled Miso Aubergine & Edamame Salad

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

Meanwhile, preheat the grill to medium-high and boil half a kettle

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Add half of the chopped ginger (you'll use the rest later!) to a bowl with your miso, 1/3 of your toasted sesame oil and 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water

Mix until smooth – this is your miso marinade

Trim the green stalks off your aubergine[s] and chop into 1.5cm thick rounds

Add the aubergine rounds to the miso marinade and give them a gentle mix up until fully coated

Line a baking tray (or two!) with tin foil and add the coated aubergine rounds

Drizzle the aubergine with a little vegetable oil, then put the tray[s] under the grill and cook for 6-7 min on each side or until tender and starting to char – this is your grilled miso aubergine

Whilst the aubergine is cooking, cut your cucumber in half and scrape out the inner seeds with a teaspoon, throw the seeds away, then dice

Add your blanched edamame beans to a colander and pour boiled water all over them to refresh them, then run them under cold water until cool

Peel and slice your shallot[s] as finely as you can

Combine the remaining chopped ginger with your soy sauce, rice vinegar, remaining sesame oil and 1 tsp [1 1/2 tsp] [2 tsp] sugar in a small bowl – this is your dressing

Add the diced cucumber, cooled edamame beans and sliced shallot to the bowl with the dressing and give it a good mix up – this is your edamame salad