Grilled Chicken Breast with Harissa Eggplant & Lentil Salad

Ingredients

4 Standom Chicken Breast Fillet

Sea Salt

Olive Oil

6 Finger Eggplants

1½ tbls Harrisa Paste

3 tbls Olive Oil

½ tsp Sea Salt

1 (400gm) tin Lentils

3 tbls Finely Chopped Red Onion

2 tbls Finely Chopped Italian Parsley

2 tbls Olive Oil

1 tbls Red Wine Vinegar

Black Pepper

Sea Salt

2 Cups Snow Pea Tendrils

200gm Greek Style Natural Yoghurt

2 tbls Italian Parsley, finely chopped

1 tbls Mint, finely chopped

Method

Preheat oven to 180℃

To prepare the eggplants, cut the eggplant in halves lengthways then score the flesh diagonally and place on a tray lined with baking paper cut side up. Combine the harissa paste, olive oil and sea salt in a small bowl. Brush the eggplants with the mixture and bake in the oven for 15 minutes or until cooked and golden brown.

For the salad, drain the lentils and place in a bowl, stir through the onion, garlic, olive oil and red wine vinegar, season with sea salt & cracked black pepper.

To cook the chicken breasts, drizzle with olive oil and season with sea salt, heat a heavy based fry pan over a medium heat, add a table spoon of olive oil to the pan & cook the chicken breast until golden brown on the first side (approximately 10 minutes) Turn the chicken breast over, reduce heat, cover and cook for a further 10 minutes, allow to rest for 5 minutes before serving.

In a small bowl mix together the yoghurt, parsley and mint.

To serve, place lentil salad on the plate, top with the eggplant, snow pea tendrils and chicken breast spoon over the yoghurt dressing.

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