Recipe: Courgetti + Fennel Salad with Grilled Aubergine

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For this months #TupperwareSeries we asked our founder, Steph, for her go-to summer meal. Her response is your next BBQ's best friend - a delicious courgetti and fennel salad that's super easy to make for the masses and miso roast aubergine that will put everyone's burnt sausages to shame.

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Serves 2
Prep Time: 2hrs
Cooking Time: 1 hour (ish)


Courgetti Salad:

  • 2 courgettes (we used 1 yellow and 1 green)

  • 1 fennel, shaved

  • 1 red chilli

  • 2 limes, juiced

  • 3 tbsp olive oil

  • 1 tsp sea salt

  • half bunch coriander

  • 1 cup cooked black quinoa

  • 1 avocado

Sesame Squash:

  • 1 butternut squash, cubed

  • 1/4 cup sesame seeds

  • 1 tbsp olive oil

  • A generous pinch salt

Miso Aubergine:

  • 1 aubergine, halved

  • 1 tbsp miso paste

  • 3 tbsp tamari

  • 1 tbsp sesame oil

  • 1/4 cup water


  1. Cut the aubergine in half and scour criss cross cuts into each side. Mix together the miso, tamari, sesame oil and water. Place the aubergine in a bowl and cover it in the mixture. Leave to stand for 2 hours (or overnight).

  2. Cut the butternut squash into cubes (we find it’s easier to cut if you roast it for 15-20mins first). Add the squash to a bowl with the sesame seeds, olive oil and salt. Mix until coated. If you need to cook your quinoa, then pop it in a pan with boiling water now.

  3. Heat the oven to 200C and add the squash to a lined baking tray. Roast for 40-45mins or until golden and soft.

  4. Meanwhile, spiralise the courgette and shave the fennel (we used a food processor but thinly chopping it or using a mandolin would also work). Thinly slice the chilli and coriander and mix all the elements together. Add the black quinoa, lime juice, olive oil and salt and mix well until fully combined.

  5. To cook the aubergine, you can use various different methods:

    1. For a summer BBQ, add the aubergine halves to the grill skin side down for 20-25mins, until charred and soft

    2. Another method if cooking with a BBQ is to wrap the aubergine halves in tin foil and leave them in the coals of the BBQ for 30mins until soft and tender.

    3. Anyone else the proud owner of a lean, mean grilling machine? Whilst it was once known for it’s great grilled cheese’s, it’s now our fave way of cooking aubergine. Simply oil both sides and add the aubergine halves for about 10 minutes, or until soft.

    4. You can also bake them in the oven. Simply add the halves to a baking tray with a little more sesame oil, and bake for 45mins at 200C.

  6. To serve, mix the squash through the salad, top with the aubergine (cut it up for a lunch box friendly option) and add the avocado, sliced or smashed depending on your preference.

pollen + grace