Simon Rimmer served up roasted aubergine poke bowl for Mother’s Day on Sunday Brunch.
The ingredients are: 2 aubergines, cut into 50mm cubes, 200ml veg oil, 1tbsp smoked paprika, 1tsp chilli flakes and 1tsp sea salt.
For the dressing: 200ml low salt soy, the juice and zest of 1 lime and 25mm piece grated ginger.
For the salsa: 2 chopped avocados, half cucumber, chopped and deseeded, 1 ring pineapple from a tin, chopped, the juice and zest of 1 lime, 1 finely chopped red chilli and 1tsp white wine vinegar.
To assemble: 300g cooked brown rice, 4 chopped spring onions, 120g edamame beans and 100g blanched, chopped kale. Then divide this into 4 deep bowls.
To serve: a sprinkle of sesame 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 available from Amazon now.