Roast chicken, pesto and eggplant
( SERVES 2 )
A great healthy dinner in one dish that's easy to assemble and packed full of flavour. A pre-cooked chicken works well too.
(You can click on ingredients to see more related recipes)
|1 to brush||Olive oil|
|1||Salt & freshly ground pepper, to season|
|1||Roast chicken, (cold)|
|1 to serve||Salad greens|
|1 to serve||Nasturtium flower|
Pesto- makes approximately a cup
|1 cup||Basil leaves|
|¼ cup||Pine nuts, (toasted)|
|¼ cup||Extra virgin olive oil|
|2 tbsp||Parmesan cheese|
|1||Salt and pepper, (to season)|
- Preheat oven to 200 degC. To make croutons, slice the baguette, brush with oil, season and toast until golden.
- Slice the eggplant, brush with oil, season and bake until golden and tender.
- Make the pesto by blending the herbs, pinenuts and garlic in a food processor. Drizzle in the oil with the motor running.
- Stir in the parmesan and taste for seasoning. Stir through the chicken. Combine the eggplant, croutons, tomatoes, chicken, greens and flowers.