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Spicy Chicken, Eggplant and Rocket Salad

Spicy Chicken, Eggplant and Rocket Salad

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

Spicy Chicken, Eggplant and Rocket Salad

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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