Ingredients (serves two for a main or three for an entree/light meal)
– One small eggplant
– Half an avocado
– One small zucchini (we used three tiny zucchini’s from our organic garden)
– Two small truss tomatoes
– Around four large leaves of kale
– Chicken breast (one or two depending on how large you want this meal to be)
– Two heaped tablespoons of greek yogurt
– Half a pomegranate
– Pine nuts
– A little bunch of Moroccan mint leaves
1. Place a pot of water on the stove and bring to boil with some salt
2. Cut the chicken breast in small cubed chunks and place in water once it boils, leave chicken in for aprox 5-7 mins depending on the size of the pieces (test one piece to see whether it is still too pink inside)
3. Whilst the water is coming to a boil, wash all vegetables thoroughly and cut open the pomegranate – removing the seeds from one half only.
4. Slice the zucchini horizontally so that you have rectangular pieces around 3 cm’s long. Place zucchini under the grill with a drizzle of olive oil and pepper. Leave until it begins to brown at the edges. You could also add dried cumin before placing under the grill
5. Chargrilled eggplant: Use tongs to safely hold the eggplant on top of an open stove and keep rotating it above the flame until the skin starts to blister (be careful!). This will take some time but it will create a lovely, rich chargrilled effect.
6. Dice the tomatoes and avocado into small portions
7. PLace the kale leaves on the bottom of the plate and from here use your hands to mix all ingredients together thoroughly with a teaspoon of olive oil. Once all ingredients are on the plate, neatly place the pomegranate, dukkah and yoghurt on top.
8. Eat a moroccan feast
*If you wanted to create this into a heartier meal, try adding some couscous or freekeh. If you enjoy dates, they would also work nicely.
M + S xx