Preheat your oven to 400°F (200°C). Slice the aubergine into rounds, sprinkle with salt, and let sit for 10 minutes. Rinse off the salt, pat dry, and place on a baking sheet. Drizzle with olive oil and roast for 20-25 minutes until golden and tender.

Cook Broad Beans

If using fresh broad beans, blanch them in boiling salted water for 2-3 minutes. If using frozen, simply thaw them. Remove the outer skins if desired for a tender texture.

Maple Custard Preparation

Make the Custard

In a saucepan, whisk together the maple syrup, almond milk, cornstarch, and vanilla extract. Heat over medium heat, stirring constantly until the mixture thickens. Remove from heat and let it cool.

Miso Dressing Preparation

Make the Miso Dressing

In a small bowl, whisk together the white miso paste, rice vinegar, sesame oil, soy sauce, and water until smooth.

Assembly

Assemble the Salad

In a large mixing bowl, combine the roasted aubergine, broad beans, and summer lettuces. Drizzle the miso dressing over the salad and toss gently to combine. Serve the salad topped with bee pollen and a side of maple custard for drizzling.