Preheat the oven to 175C

Cook the brown rice and quinoa as per manufacturers instructions 

Wash and slice aubergines, lengthways, then bush with rapeseed oil 

Cut the pumpkin in half, scoop out the seeds. Lay the cut side down on a baking tray and cook for 40 minutes. 

Put the aubergines in the oven at the same time as the pumpkin.

While they’re cooking mix the aubergine miso-glaze and wash and slice the peppers

After 20 minutes take out the aubergines, cover them with miso-glaze (still in the oven dish) and return to the oven or a further 10 minutes. 

At this point also put the pepper strips in the oven.

After 10 minutes take out and turn the aubergine slices, so they’re completely covered in glaze. Return them to the oven and bake for a further 10 minutes. You may want to shake the peppers at this stage too.

Total cooking time for pumpkin, and aubergine 40 minutes. For the peppers 20, if you want them a little softer cook for another 5

while everything is in the oven add the sesame seed mix ingredients to a saucepan and sauté for a couple of minutes

Combine the rice and quinoa, adding the sesame seed mixture

Steam your fresh spinach leaves, until wilting

Lay out a bed of spinach and assemble the rice and quinoa mix with the baked pumpkin puree, miso aubergine and char grilled pepper slices.

Enjoy!