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
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.