A silky, spicy, tahini noodle salad with roasted aubergine & a punchy curry dressing. Perfect cold from the fridge for a scrummy make-ahead lunch.
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Serves
4
Aubergine
Rice Noodle
Chilli Oil
Coriander
Olive Oil
Salt
For the dressing
Tahini
Ice Cube
Curry Powder
Maple Syrup
Lime
Serves
4
Aubergine
Rice Noodle
Chilli Oil
Coriander
Olive Oil
Salt
For the dressing
Tahini
Ice Cube
Curry Powder
Maple Syrup
Lime
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Step 1.
Heat the oven to 200°C fan.
Step 2.
Trim and dice the aubergines into 2cm chunks. Spread out on a baking tray, drizzle with olive oil and season well. Roast for 20–25 mins until golden and creamy inside.
Step 3.
Meanwhile, cook the rice noodles following pack instructions. Once soft, run them under cold water in a sieve to chill them down, then toss with the chilli oil until coated.
Step 4.
Pick the coriander leaves and set aside. Save the stems for the dressing.
Step 5.
Chuck the tahini, coriander stems, ice cubes, curry powder, maple syrup and juice of the limes into a blender. Blitz until smooth. Taste, season with salt, and add more maple if you want it sweeter. The dressing should be runny, it’ll thicken slightly as it rests.
Step 6.
To box up, pour the dressing into the base of your containers. Pile the chilli noodles on top, followed by the roasted aubergine, and finish with the coriander leaves.
Step 7.
Chill until needed. Shake well before serving.
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