Aubergine and rice noodle salad with tahini dressing recipe

This makes a fabulous vegan meal that can be prepared in advance and served at room temperature.

aubergine noodles
Ellis Parrinder


1 aubergine, cut into thin wedges
1 tbsp sunflower oil
100g dried vermicelli rice noodles
100g Tenderstem broccoli, thicker stems halved lengthways
100g frozen edamame
1 tsp toasted sesame oil
2 spring onions, finely sliced
1⁄4 tsp black sesame seeds

2 tbsp tahini
1 lime, zest and juice
2 tsp soy sauce
1 1⁄2 tsp maple syrup

  1. Preheat the oven to 220C/200C fan/gas 7. Toss the aubergine with the sunflower oil, season and spread over a parchment-lined baking tray and roast for 20 minutes until golden, stirring halfway.
  2. Meanwhile boil a full kettle of water. Place the noodles in a mixing bowl with just enough newly boiled water to cover them; set aside for 8-10 minutes or until tender. Fill a small saucepan with the remaining water, bring back to the boil then simmer the broccoli and edamame for 2-3 minutes until tender. Drain and set aside.
  3. Mix the dressing ingredients with 1-2 tablespoons of water until you have a smooth sauce that is roughly the consistency of single cream.
  4. Drain the noodles and rinse under the warm tap to get rid of any excess starch. Shake dry and toss with the sesame oil, then divide between plates. Top with the broccoli, edamame and aubergine. Drizzle over the dressing and scatter with the spring onions and sesame seeds to serve.

Food styling: Myles Williamson. Styling: Max Robinson