Preheat the oven to 200°C (180°C fan). Toss the aubergine in three tablespoons of olive oil with a pinch of salt and spread onto a lined baking tray. Roast for 15–20 minutes until golden and tender, turning halfway.

Meanwhile, mix 2 tablespoons of miso paste, the soy sauce, honey, sesame oil, garlic, and ginger in a small bowl. Remove the aubergine from the oven and toss gently with the miso glaze. Return to the oven for 5–7 minutes to caramelise. Sprinkle with sesame seeds, if using.

While that’s cooking, add the black beans and one tablespoon of miso to a pan set over a low heat. Stir to combine and gently warm through for 2-3 minutes. Squeeze in the juice of ½ lime, or to taste.

Get the rice to cook or microwave, depending on what you’ve opted for.

To assemble, layer a portion of mixed leaves to a serving bowl (if using) and add a portion of the cooked rice. Top with a serving of the black beans, the aubergine, mango, edamame and avocado. Drizzle with sriracha mayo or hot sauce and sprinkle with sesame seeds or crispy fried onions. Add optional cooked salmon, if you like. Serve immediately.