Warm 1 tbsp olive oil in a frying pan. Add the buckwheat with a pinch of salt and fry, stirring, for 2 mins. Tip out onto a plate lined with kitchen paper. Set aside.

Pour 1 tbsp sesame oil and the miso into a bowl. Zest and juice in the lime. Add 2 tbsp cold water and whisk together. Tip about 1 tbsp of this miso dressing into a large serving bowl.

Cut the aubergines lengthways into ½ cm-thick slices. You should get about 8 slices per aubergine.

Set a large frying or griddle pan on a high heat. When hot, add a few aubergine slices. Dry fry for 2 mins then flip and cook for a further 2 mins. The aubergines should be slightly blackened and soft. Lift out onto a plate. Repeat till you have cooked all the aubergine slices.

While the second batch of aubergine slices are cooking, brush the first batch with the miso dressing from the small bowl on both sides. Lay on top of each other so they absorb the dressing and stay warm. Repeat with each batch.

Trim and thinly slice the spring onion. Finely chop the mint leaves and the dill. Pop the spinach in the bowl with the reserved miso dressing. Add most of the herbs and spring onions. Add half of the fried buckwheat. Toss together.

Arrange the dressed spinach salad and the aubergines on 2 warm plates. Scatter over the reserved herbs, spring onions and crispy buckwheat and serve straight away.