Roasted chicken, aubergine & chickpea salad

Name: Roasted chicken, aubergine & chickpea salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 1 large Essential Aubergine; 4 Essential Chicken Thigh Fillets (about 400g), excess fat trimmed; 400 g can Essential Chickpeas, drained and rinsed; 1 tsp olive oil; 2 tsp cumin seeds, lightly crushed; 2 cloves garlic, crushed; 2 tsp sumac; 200 g Essential Cherry Tomatoes, quartered; 35 g Queen Olives with Cumin & Lemon, sliced; 60 g pack pea shoots & baby leaves

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

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
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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Roasted chicken, aubergine & chickpea salad

Ingredients

Method

Nutritional

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