Thai style aubergine and pepper salad

Adapted from a Good Food recipe that originally had about twice as many ingredients. Serves 2 or keeps comfortably for a few days in the fridge. For proper vegan, swap the honey out for dark brown sugar.

Mix 3 tsbp lemon or lime juice, 3 tsbp soy sauce; 1 spring onion, finely sliced; 2 cloves garlic, finely diced; a thumb-sized piece of ginger, grated (or use 1 tbsp garlic and ginger paste); 2 tbsp honey and a handful of fresh mint leaves, chopped. Cut 1/2 cucumber, 1 avocado and 1/2 mango into thin slices and marinade in mixture while cooking the aubergine and pepper. Cut 1 aubergine into 1 inch thick slices and score each slice into a grid pattern. Smear miso paste onto the gridded side of each slice and drizzle with oil. Cut 1 red pepper into large chunks. Roast the pepper and aubergine at 180°C for 20 minutes or until the aubergine is cooked through. Allow to cool slightly then slice into strips. Mix into the cucumber, mango and avocado and serve over noodles or lettuce, or use as a sandwich filling.

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