Roasting vegetables - here diced eggplant and carrot, tossed with honey and fennel seeds - gives them a golden, caramelised sweetness that makes them the stars of this salad. The dressing is a Japanese-inspired mixture of rice vinegar and soy sauce with a bit of ginger and garlic and a little buzz of wasabi. The salad will come to you with all the elements cooked but undressed, waiting for final assembly by you, the lucky consumer.
Eggplant, carrots, fennel seeds, salt, honey, rice bran oil, olive oil, soba noodles, garlic, ginger, brown rice vinegar, soy sauce, rocket, edamame (soy beans), wasabi paste
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
| PER 100G | PER SERVE | |
| ENERGY | ||
| PROTEIN | ||
| FAT TOTAL | ||
| - SATURATED | ||
| CARBS | ||
| - SUGARS | ||
| SODIUM |
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
Not suitable for freezing.
To assemble, tip salad into a mixing bowl, removing the dressing. Empty dressing into the salad and toss gently through.
This is a lovely stand-alone dish but could also accompany the miso butter snapper. Or flake just cooked ginger-soy salmon or pan-fried marinated over the dressed salad.
