Spicy Chicken, Eggplant and Rocket Salad

By Dixie Elliott

Spicy Chicken, Eggplant and Rocket Salad
Spicy Chicken, Eggplant and Rocket Salad recipe, brought to you by MiNDFOOD.

Rocket is a rapid-growing herb that is easy to grow from seed. Sow in the autumn and spring and then harvest regularly for fresh, tasty salads like this

Serves 4

½ cup tahini

1 orange, shredded rind and juice

2 tbsp olive oil

salt and pepper, to taste

3 tsp smoky paprika

2 tsp ground coriander

1 tsp ground cumin

1 tsp dried oregano

1 tsp sea salt flakes

12 thin chicken schnitzels

1 tbsp olive oil (extra)

8 slices chargrilled eggplant, purchased

1 bunch rocket leaves, trimmed

2 tbsp toasted pine nuts

1 To make dressing, put tahini, orange 
rind and juice, oil, salt and pepper in 
a bowl and whisk constantly, adding warm water until dressing is a thick, pouring consistency.

2 Combine paprika, coriander, cumin, oregano and salt flakes in a small bowl. Put schnitzels on a flat surface. Sprinkle with seasoning mix. Turn and sprinkle mix on other side. Heat oil (extra) in 
a non-stick frying pan or chargrill on high. When hot add 1–2 schnitzels. 
Cook for 1–2 minutes on each side or until browned and cooked through. Transfer to a plate. Cook remaining portions of schnitzels.

3 Put a chicken schnitzel on each serving plate. Top with eggplant and rocket. Continue to layer. Drizzle with dressing and sprinkle with pine nuts. Serve immediately.


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