Ingredients

  • 6 chicken fillets 1/2d
  • 4 tbs harissa paste
  • 2 tbs olive oil
To serve
  • 50g green pistachios
  • 25g sesame seeds toasted
Salad
  • 8 small aubergines
  • 1 tbs olive oil
  • 4 tbs tahini
  • 4 tbs crème fraiche
  • Few sprigs rosemary
  • 2 cloves garlic
  • Salt and pepper
  • 1 red chill
  • 1 lemon zest and juice
  • 1 pomegranate seeds only
  • 1 small bunch coriander

 

Method

Pre-heat the oven to 200c.

Mix the chicken, harissa and oil, season then place onto a baking tray cook for 20 minutes.

Meanwhile, slice the baby aubergines in ½ lengthways, mix the oil, chilli, rosemary and garlic coat all over the aubergines and roast on a baking tray for 15 minutes.

Whisk together the tahini and crème fraiche.

To serve, pile the chicken onto a platter, top with aubergines, dot with tahini mix, sprinkle on the coriander, pistachios and sesame seeds.

Ingredients

  • 6 chicken fillets 1/2d
  • 4 tbs harissa paste
  • 2 tbs olive oil
To serve
  • 50g green pistachios
  • 25g sesame seeds toasted
Salad
  • 8 small aubergines
  • 1 tbs olive oil
  • 4 tbs tahini
  • 4 tbs crème fraiche
  • Few sprigs rosemary
  • 2 cloves garlic
  • Salt and pepper
  • 1 red chill
  • 1 lemon zest and juice
  • 1 pomegranate seeds only
  • 1 small bunch coriander

 

Method

Pre-heat the oven to 200c.

Mix the chicken, harissa and oil, season then place onto a baking tray cook for 20 minutes.

Meanwhile, slice the baby aubergines in ½ lengthways, mix the oil, chilli, rosemary and garlic coat all over the aubergines and roast on a baking tray for 15 minutes.

Whisk together the tahini and crème fraiche.

To serve, pile the chicken onto a platter, top with aubergines, dot with tahini mix, sprinkle on the coriander, pistachios and sesame seeds.