Simon Rimmer served up a smoky miso roasted aubergine and feta salad with pomegranate on Steph’s Packed Lunch.

The ingredients for the miso roasted aubergine are: 2tbsp olive oil, 1 onion, peeled and sliced, 1 clove garlic, peeled and chopped, 50g white miso, 50ml hot water, 100ml olive oil and 3 aubergines, cut into rounds about 15mm rounds.

For the butterbeans: 1 tin butter beans, drained, rinsed and dried, 1tbsp smoked paprika, 1tsp chilli flakes, 150ml extra virgin olive oil mixed, 1 lemon, zested and juiced, 1tbsp pomegranate seeds and 1tsp sugar.

To serve : 225g barrel aged feta and 2tbsp mint leaves.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.