This may be a labour intensive salad which calls for a varsity of ingredients but the concoction of all the ingredients combined together results in a unique salad boasting with healthy goodness.

Ingredients

• 2 large eggplants, quartered and criss-crossed on flesh
• 1 cooked corn cob
• 1 bunch coriander
• 1 cup cooked quinoa
• 2 chopped shallots
• 1 lime
• 1 lemon juice
• 1 green pepper
• sesame oil
• extra virgin olive oil
• 6-8 roasted almonds, crushed

Miso Dressing

• 2 tablespoon white miso
• 1-2 tablespoon soy sauce
• 1 teaspoon rice vinegar
• 2 tablespoon honey
• 1/2 fresh lemon juice
• 1 tablespoon sesame oil
• 1 tablespoon TOKARA olive oil

Instructions

1. Preheat oven to 200 degree Celsius. Brush the miso dressing on the criss-crossed eggplant that has been quartered. Bake 20 minutes until golden.