Black rice salad with roast eggplant and miso dressing
Eggplant, edamame, brown rice, dressing [rice wine vinegar, gluten free soy sauce (water, soybeans, rice, salt), mirin (glucose syrup (glucose, dextrose), rice, alcohol (14%), koji (rice, rice yeast)), miso paste (water, soybeans, rice malt, salt, alcohol 2%, riboflavin (101)), ginger, sesame oil], black rice, tamari-roasted cashews and pepita [cashews, pepitas, tamari (soybean, water, sea salt, alcohol)], sesame oil, spring onion, green chillies, rice bran oil, salt
Frozen product. Once defrosted, consume within 48 hours.
Please note: this dish comes in a microwave-safe foil container. Ensure that you place only one tray in the microwave at a time and that it has room to move freely.Peel back the film slightly and remove the sachet of dressing and nuts,
DEFROSTED: microwave for 3 minutes or until piping hot.
FROZEN: microwave for 6 minutes, stirring halfway through.
Pour over the sachet of dressing and add the tamari nuts and seeds. Mix through some baby spinach and sliced cucumber if you like.