Fill and boil your kettle. Tip the quinoa into a pan. Pour in 150ml boiling water and add a pinch of salt. Cover and bring to the boil, then turn the heat down and simmer for 10-12 mins till the quinoa has absorbed all the water and is tender. Take the pan off the heat.

Meanwhile, pour 1 tbsp sesame oil and the miso into a bowl. Zest and juice in the lime. Add 2 tbsp cold water and whisk into a dressing. Add 1 tbsp of the miso dressing to a large bowl and set aside.

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

Set a large frying or griddle pan on a high heat for 2-3 mins. When hot, add a few aubergine slices (no need for oil). 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 or board. Repeat till you've cooked all the aubergine slices.

Brush the aubergine slices on both sides with the miso dressing from the small bowl. Lay the slices on top of each other to absorb the dressing. Repeat with each batch till you've used all the dressing and coated all the slices. Brushing the dressing on after cooking stops it burning.

Trim and thinly slice the spring onion. Finely chop the mint leaves and the dill leaves and stalks. Pop the spinach into the large bowl with the reserved miso dressing. Add most of the herbs and spring onion. Add the quinoa and toss to coat.

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