Roast chicken, pesto and eggplant

Babiche Martens

A great healthy dinner in one dish that's easy to assemble and packed full of flavour. A pre-cooked chicken works well too.

Ingredients

1 to brush	Olive oil
1	Baguette, small
1	Salt & freshly ground pepper, to season
1	Eggplant, small (Main)
1	Roast chicken, (cold) (Main)
1	Cherry tomatoes
1 to serve	Salad greens
1 to serve	Nasturtium flower

Pesto- makes approximately a cup

½ cup	Parsley
1 cup	Basil leaves
¼ cup	Pine nuts, (toasted)
1 clove	Garlic
2 Tbsp	Parmesan cheese
¼ cup	Extra virgin olive oil
1	Salt and pepper, (to season)

Directions

1. Preheat oven to 200C. To make croutons, slice the baguette, brush with oil, season and toast until golden.
2. Slice the eggplant, brush with oil, season and bake until golden and tender.
3. Make the pesto by blending the herbs, pinenuts and garlic in a food processor. Drizzle in the oil with the motor running.
4. Stir in the parmesan and taste for seasoning. Stir through the chicken. Combine the eggplant, croutons, tomatoes, chicken, greens and flowers.