Zingy Ginger & Orange Veg With Brown Rice Salad

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Trim the green stalks off the aubergine[s] and chop lengthways into 8 [16] wedges

Transfer the aubergine wedges to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt

Put the tray in the oven for an initial 20 min or until the aubergine is tender and lightly golden

Rinse the brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 15-20 min or until it's tender with a slight bite

Once cooked, drain and return it to the pot

Meanwhile, peel (scrape the skin off with a teaspoon) and grate the ginger

Peel and grate the garlic

Cut the orange[s] in half

Combine the juice of the orange[s], grated ginger, grated garlic and soy sauce in a small bowl – this is your zingy ginger & orange dressing

Top, tail and peel the carrot[s], then continue to peel lengths until you end up with a pile of carrot ribbons

Wash the gem lettuce and pat it dry with kitchen paper

Chop the root[s] off the lettuce and discard, then separate the leaves and set them aside until serving

After the initial 20 min, add half of the zingy ginger & orange dressing to the aubergine along with the Tenderstem broccoli

Cook for 10 min further or until the broccoli is tender – this is your zingy ginger & orange veg

Add the sesame oil and cider vinegar to the remaining zingy ginger & orange dressing

Slice the radishes as finely as you can

Slice the cucumber into discs

Slice each individual cucumber disc into matchsticks

Add the sliced radishes and cucumber matchsticks to the cooked brown rice with a pinch of salt and give everything a good mix up – this is your brown rice salad