WEEK 22 ICEBERG LETTUCE Miso Aubergine Burger

Halve the cucumber lengthways. Use a vegetable peeler to peel long ribbons from one half of the cucumber. Stop when you get to the seeds and set aside into a bowl (discard the part with the seeds). Trim the remaining cucumber then halve lengthways. Thinly slice widthways. Trim the root from the baby gem lettuce then separate the leaves. Remove and discard the outer iceberg lettuce leaves. Halve the remaining lettuce through the root and thinly slice (see ingredients for amount you need). Pop the sliced cucumber and lettuce into a bowl and set aside. Halve the lime.

Pop the vinegar, sugar and water (see ingredients for amounts) into a small saucepan, season well with salt and heat over medium heat until the sugar has dissolved, 1-2 mins. Remove from the heat, pour over the ribboned cucumber, mix well and set aside. Pop the peanut butter into a small bowl with the sweet chilli sauce, half the lime juice and a pinch of salt and pepper. Mix well and add a splash of water to loosen.

Pop the remaining sesame seeds into a medium frying pan over medium heat (no oil!), stir until they’re golden brown, 2-3 mins. TIP: Watch them like a hawk as they can easily burn!. Pop the toasted sesame seeds into a small bowl but don’t wash the pan! Pop the miso paste, soy sauce, water and sugar (see ingredients for both amounts) into the frying pan over medium heat and bubble until thickened, 1-2 mins, stirring regularly to prevent the mixture from burning. Once the aubergine is cooked, add this to the miso pan with half the toasted sesame seeds, and carefully turn to coat in the mixture.

Halve the burger buns and pop them into the oven to warm through during the  last 2-3 mins of potato cooking time. Mix the remaining sesame seeds through the lettuce and cucumber with the remaining lime juice, a drizzle of olive oil and a pinch of salt and pepper. Toss together.