Name: Chicken, eggplant and fig salad
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Ingredients: 500 gram chicken tenderloins; 5 ladyfinger eggplants, halved lengthways; 4 quartered figs; 1/4 cup olive oil; 2 witlof, small, leaves separated; 1/2 red onion, thinly sliced; 100 gram crumbled blue cheese; 1/4 cup vincotto

Chicken, eggplant and fig salad

Serves 4

Prep

25M

Cook

10M

Total

35M

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Ingredients

500 gram chicken tenderloins

5 ladyfinger eggplants, halved lengthways

4 quartered figs

1/4 cup olive oil

2 witlof, small, leaves separated

1/2 red onion, thinly sliced

100 gram crumbled blue cheese

1/4 cup vincotto

Method

1.Preheat a barbecue grill plate or char-grill pan on high. Spray or brush chicken, eggplant and figs with olive oil. Season to taste.

2.Cook chicken and eggplant 2-3 minutes each side, until chicken is cooked through and eggplant just tender.

3.Cook figs, skin-side down, 30 seconds, until pale grill marks appear.

4.Divide witlof and onion among four plates. Top with chicken, eggplant and fig. Crumble cheese over top and drizzle with vincotto.

Vincotto can be replaced by balsamic glaze or red-wine vinegar with a little sugar added. We used a mixture of green and red witlof. If witlof is unavailable, use other bitter leaves such as radicchio or peppery baby rocket.
Note

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Ingredients

Method

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