Simon Rimmer served up a tasty Griddled Aubergine Salad With Chilli Ginger Dressing on Sunday Brunch.
The ingredients are: 2 aubergines, salt and pepper and Veg oil for griddling.
For the dressing: 5 small red chillies, 1 cloves garlic, juice 2 lemons, 50ml rice vinegar, 25mm piece grated ginger, 100ml vegan coconut yoghurt and 15g cumin seeds.
See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes
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