Zaatar Chicken & Roast Eggplant Salad

Ingredients

• 9 oz (250 g) eggplant
• 1 tbsp (15 ml) extra-virgin olive oil
• 5 1/2 oz (150 g) chicken breast
• 1 tsp (2 g) zaatar
• 1 oz (30 g) pistachios
• 3 1/2 oz (100 g) plain Greek yogurt, 0%
• 1 tbsp (15 ml) red wine vinegar
• 1 tbsp (3 g) fresh parsley
• 1 oz (30 g) romaine leaves

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Method

1. Heat the oven to 425°F (220°C). Turn the eggplant, cut into 2 cm cubes, in half the olive oil and roast 18 minutes, until golden.
2. Pat the chicken dry, rub it with the zaatar and sear in the rest of the olive oil 4 minutes a side, until golden and it reads 165°F (74°C). Rest 3 minutes and slice thick.
3. Toast the pistachios in a dry pan 2 minutes, crush them and beat the Greek yogurt smooth.
4. Spread the yogurt across the plate, pile the eggplant and chicken on, spoon the red wine vinegar over the eggplant, scatter the pistachio crumb and parsley last, or it softens. Keeps three days, crumb fresh, on romaine leaves.