Miso Vegetable and Soba Noodle Salad

This fresh and flavoursome salad is vegan and totally delicious. We’ve served it at room temperature, but you could serve it warm if you prefer. Hands-on time 20min. Cooking time about 20min. Serves 4

1 aubergine, cut into 5mm (¼in) thick slices 200g (7oz) soba noodles 1tbsp sesame oil 300g (11oz) tenderstem broccoli, cut into 3cm (1¼in) pieces 125g (4oz) shiitake mushrooms, halved 1½tbsp soy sauce 150g (5oz) frozen edamame beans, defrosted 75g (3oz) radishes, finely sliced 4 spring onions, finely sliced 2tbsp sesame seeds, toasted for the dressing 50g (2oz) cashews 3½tbsp white miso paste 3cm (1¼in) piece fresh root ginger, chopped 2tsp sesame oil 1tsp maple syrup Juice 2 limes

1 Bring a large pan of water fitted with a steamer (or colander) to the boil. Arrange the aubergine slices in the steamer, trying to keep them in a single layer. Cover and steam for 10min until completely soft. Once cooked, set the aubergine aside and add the noodles to the boiling water, cooking them according to pack instructions. Drain and run under cold water to stop them clumping. Drain. Put into a large serving bowl.

2 Meanwhile, whizz the dressing ingredients with 75ml (3fl oz) water in a mini food processor or with a handheld stick blender until smooth, seasoning to taste.

3 Heat sesame oil in a large frying pan over a high heat. Fry the broccoli and mushrooms for 3min until turning golden, then add the soy sauce and a splash of water. Cover and cook for 4-5min until broccoli is just tender.

4 Add the mushroom mixture to the noodles, together with the aubergine, edamame beans, radishes and spring onions. Scatter over sesame seeds and serve with the dressing, tossed through or on the side.

PER SERVING 475cals, 23g protein, 20g fat (3g saturates), 44g carbs (7g total sugars), 12g fibre