Roasted chicken, aubergine & chickpea salad
Waitrose and Partners

Roasted chicken, aubergine & chickpea salad

Sumac adds a tart, citrussy flavour to this washing-up-light supper.

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Gluten free
  • Serves2
  • CourseMain meal
  • Prepare15 mins
  • Cook30 mins
  • Total time45 mins

Ingredients

  • 1 large Essential Aubergine
  • 4 Essential Chicken Thigh Fillets (about 400g), excess fat trimmed
  • 400g can Essential Chickpeas, drained and rinsed
  • 1 tsp olive oil
  • 2 tsp cumin seeds, lightly crushed
  • 2 cloves garlic, crushed
  • 2 tsp sumac
  • 200g Essential Cherry Tomatoes, quartered
  • 35g Queen Olives with Cumin & Lemon, sliced
  • 60g pack pea shoots & baby leaves

Method

  1. Preheat the oven to 200ºC, gas mark 6. Cut the aubergine into 3cm chunks and put in a roasting tin with the chicken and chickpeas. Add the oil, cumin and garlic; season and toss to coat. Roast for 30 minutes, stirring halfway, until the chicken is cooked through, the juices run clear and there is no pink meat remaining. 2 Use forks to shred the chicken

  2. Use forks to shred the chicken in the tin. Sprinkle over the sumac. Add the tomatoes, olives and salad leaves, then toss together until all coated. Season and serve immediately.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,324kJ/ 555kcals

Fat

21g

Saturated Fat

5g

Carbohydrates

29g

Sugars

7.1g

Fibre

13g

Protein

55g

Salt

1.1g

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