Satay aubergine with smashed cucumbers & noodles

1 Preheat the oven to 160°C, gas mark 3, and set a large non-stick frying pan over a high heat. Halve the aubergine lengthways; score in a diamond pattern and sear, cut-side down, for 3-4 minutes or until browned. Meanwhile, in a small saucepan, melt the peanut butter over a low heat with the tamarind, soy, maple syrup and garlic. Stir in the zest and juice of 1⁄2 the lime, then set aside. Line a baking tray with baking parchment.

2 Transfer the aubergine halves, cut-side up, to the lined baking tray and bake for 30-35 minutes or until tender. Top with satay sauce for the final 10 minutes. Meanwhile, cook the noodles according to pack instructions. Using a heavy knife or rolling pin, smash the cucumber into irregular pieces. Put in a large bowl and season with salt and the zest and juice of the remaining lime 1⁄2. Add the mint and 1⁄2 the salad onion, then toss together.

3 Once cooked, remove the aubergine from the oven and transfer to a plate with the noodles and cucumber salad. Serve scattered with the remaining salad onions.