Crispy onion bits & pan-toasted cashews are strewn over a pea-dotted base of buckwheat, topped with a mouthwatering veggie mix of aubergine, silky onion & carrot, basted in a savoury gochujang sauce. The zesty marinated cucumber adds a cooling contrast and the miso-mayo dressing a creamy element.
Miso Aubergine & Gochujang Grain Salad
Miso Aubergine & Gochujang Grain Salad
with roasted red onion & carrot
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Aubergine
- Buckwheat
- Carrot
- Cashew Nuts
- Crispy Onion Bits
- Cucumber
- Gochujang & Soy Mix
- Kewpie Mayo
- Lemon Juice
- Miso Paste
- Onion
- Onions
- Peas
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (Salt & Pepper)
- Water
- Sugar/Sweetener/Honey
MISO-MAYO & LEMON DRESSING
Preheat the oven to 220°C. To a bowl, add the miso paste, kewpie mayo, and a sweetener (to taste), and loosen with a splash of water. Season and mix well. To a separate bowl, add the lemon juice, olive oil, a sweetener (to taste), and seasoning. Toss the Cucumber through the lemon dressing, and set aside.
SPICY, SALTY Veggie MEDLEY
Spread the Aubergine, onion, and carrot on a roasting tray, coat in oil, and season. Roast in the hot oven until softened, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). In the final 5-8 minutes, baste with the gochujang & soy mix.
BEGIN THE Buckwheat
Place the Buckwheat in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 150ml [300ml]|#7DA0D7 of salted water. Cover and simmer until the water has been absorbed, 15-20 minutes. Remove from the heat and steam for 10 minutes. Fluff with a fork, mix through the peas, and cover.
CRUNCH FACTOR
Place the cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
TIME TO ENJOY
Bowl up the Buckwheat, top with the roast veg, and the cucumber. Drizzle over the miso dressing. Garnish with the onion bits and the cashews.
MISO-MAYO & LEMON DRESSING
Preheat the oven to 220°C. To a bowl, add the miso paste, kewpie mayo, and a sweetener (to taste), and loosen with a splash of water. Season and mix well. To a separate bowl, add the lemon juice, olive oil, a sweetener (to taste), and seasoning. Toss the Cucumber through the lemon dressing, and set aside.
SPICY, SALTY Veggie MEDLEY
Spread the Aubergine, onion, and carrot on a roasting tray, coat in oil, and season. Roast in the hot oven until softened, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). In the final 5-8 minutes, baste with the gochujang & soy mix.
BEGIN THE Buckwheat
Place the Buckwheat in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 150ml [300ml]|#7DA0D7 of salted water. Cover and simmer until the water has been absorbed, 15-20 minutes. Remove from the heat and steam for 10 minutes. Fluff with a fork, mix through the peas, and cover.
CRUNCH FACTOR
Place the cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
TIME TO ENJOY
Bowl up the Buckwheat, top with the roast veg, and the cucumber. Drizzle over the miso dressing. Garnish with the onion bits and the cashews.
MISO-MAYO & LEMON DRESSING
Preheat the oven to 220°C. To a bowl, add the miso paste, kewpie mayo, and a sweetener (to taste), and loosen with a splash of water. Season and mix well. To a separate bowl, add the lemon juice, olive oil, a sweetener (to taste), and seasoning. Toss the Cucumber through the lemon dressing, and set aside.
SPICY, SALTY Veggie MEDLEY
Spread the Aubergine, onion, and carrot on a roasting tray, coat in oil, and season. Roast in the hot oven until softened, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway). In the final 5-8 minutes, baste with the gochujang & soy mix.
BEGIN THE Buckwheat
Place the Buckwheat in a pot over medium heat. Toast until fragrant, 2-4 minutes (shifting occasionally). Add 450ml [600ml]|#7DA0D7 of salted water. Cover and simmer until the water has been absorbed, 15-20 minutes. Remove from the heat and steam for 10 minutes. Fluff with a fork, mix through the peas, and cover.
CRUNCH FACTOR
Place the cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
TIME TO ENJOY
Bowl up the Buckwheat, top with the roast veg, and the cucumber. Drizzle over the miso dressing. Garnish with the onion bits and the cashews.
MISO-MAYO & LEMON DRESSING
Preheat the oven to 220°C. To a bowl, add the miso paste, kewpie mayo, and a sweetener (to taste), and loosen with a splash of water. Season and mix well. To a separate bowl, add the lemon juice, olive oil, a sweetener (to taste), and seasoning. Toss the Cucumber through the lemon dressing, and set aside.
SPICY, SALTY Veggie MEDLEY
Spread the Aubergine, onion, and carrot on a roasting tray, coat in oil, and season. Roast in the hot oven until softened, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway). In the final 5-8 minutes, baste with the gochujang & soy mix.
BEGIN THE Buckwheat
Place the Buckwheat in a pot over medium heat. Toast until fragrant, 2-4 minutes (shifting occasionally). Add 450ml [600ml]|#7DA0D7 of salted water. Cover and simmer until the water has been absorbed, 15-20 minutes. Remove from the heat and steam for 10 minutes. Fluff with a fork, mix through the peas, and cover.
CRUNCH FACTOR
Place the cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
TIME TO ENJOY
Bowl up the Buckwheat, top with the roast veg, and the cucumber. Drizzle over the miso dressing. Garnish with the onion bits and the cashews.
Frequently Asked Questions
What is the preparation time for Miso Aubergine & Gochujang Grain Salad?
The preparation time for Miso Aubergine & Gochujang Grain Salad with roasted red onion & carrot is between 20 and 40 minutes.
What is the total time required to make Miso Aubergine & Gochujang Grain Salad with roasted red onion & carrot?
The total time required to make Miso Aubergine & Gochujang Grain Salad with roasted red onion & carrot is between 40 and 60 minutes.
How many servings does Miso Aubergine & Gochujang Grain Salad provide?
4 servings
What are the main ingredients in Miso Aubergine & Gochujang Grain Salad?
Aubergine, Buckwheat, Carrot, Cashew Nuts, Crispy Onion Bits, Cucumber, Gochujang & Soy Mix, Kewpie Mayo, Lemon Juice, Miso Paste, Onion, Onions, Peas
What is the nutritional information of Miso Aubergine & Gochujang Grain Salad?
Calories: 524, Carbs: 87 grams, Fat: grams, Protein: 17.4 grams, Sugar: 27.2 grams, Salt: 729 grams
How do I prepare Miso Aubergine & Gochujang Grain Salad?
TIME TO ENJOY: Bowl up the buckwheat, top with the roast veg, and the cucumber. Drizzle over the miso dressing. Garnish with the onion bits and the cashews. CRUNCH FACTOR: Place the cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. BEGIN THE BUCKWHEAT: Place the buckwheat in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 150ml [300ml]|#7DA0D7 of salted water. Cover and simmer until the water has been absorbed, 15-20 minutes. Remove from the heat and steam for 10 minutes. Fluff with a fork, mix through the peas, and cover. SPICY, SALTY VEGGIE MEDLEY: Spread the aubergine, onion, and carrot on a roasting tray, coat in oil, and season. Roast in the hot oven until softened, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). In the final 5-8 minutes, baste with the gochujang & soy mix. MISO-MAYO & LEMON DRESSING: Preheat the oven to 220°C. To a bowl, add the miso paste, kewpie mayo, and a sweetener (to taste), and loosen with a splash of water. Season and mix well. To a separate bowl, add the lemon juice, olive oil, a sweetener (to taste), and seasoning. Toss the cucumber through the lemon dressing, and set aside.
What should be prepared from my kitchen to make Miso Aubergine & Gochujang Grain Salad?
Aubergine, Buckwheat, Carrot, Cashew Nuts, Crispy Onion Bits, Cucumber, Gochujang & Soy Mix, Kewpie Mayo, Lemon Juice, Miso Paste, Onion, Onions, Peas
How many calories does Miso Aubergine & Gochujang Grain Salad have?
524 calories
How much fat content does Miso Aubergine & Gochujang Grain Salad have?
grams
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