Aubergines & sweet potatoes
Salt the aubergines, leave to absorb for 30 mins., pat away the excess. To make the beer batter, combine the flour with all the other ingredients up to and including the maple syrup, season with salt. Dip the aubergines in the batter and place on a baking tray lined with baking paper. Wash the sweet potatoes in cold water, dry. Mix the olive oil, sesame seeds and sea salt in a large bowl, add the sweet potatoes, mix together and transfer to a baking tray lined with baking paper.
Bake for approx. 25-30 mins. in an oven preheated to 180 °C (fan) until the sweet potatoes and aubergines are golden brown.
Heat the olive oil, fry the apples over a medium heat with the maple syrup, chilli, cinnamon, salt and pepper until golden brown.
In a large bowl, combine the vinegar with all the other ingredients up to and including the onion powder, season. Add the spinach, mix carefully. Mix in the sweet potatoes and edamame.
Plate up the salad. Arrange the aubergines and apples on top of the salad, scatter the raspberries over the top.