Middle Eastern Salad Bowl

• Meat

  • 2 Chicken breasts

• Produce

  • 1 Blood orange
  • 3 Chillies, green
  • 1 tsp Coriander, ground
  • 1/4 cup Cucumber
  • 2 Eggplants/aubergines, medium
  • 3 Garlic clove
  • 4 Radishes
  • 3 cups Salad greens
  • 1 1/2 Lemon, Juice of

• Condiments

  • 2 tbsp Pomegranate molasses
  • 1 tbsp Tahini

• Baking & Spices

  • 1/4 tsp Cardamom
  • 1 tsp Paprika, smoked
  • 1 Salt
  • 1 Sesame seeds
  • 1/2 tsp Sumac

• Oils & Vinegars

  • 7/16 cup Olive oil
  • 2 tbsp Red wine vinegar

• Nuts & Seeds

  • 1 tsp Cumin

• Other

  • 25 g 1 small bunch cilantro, leaves and stalks
  • 2 tbsp Ras el hanout

Found on vikalinka.com

Description

Ingredients

• 2 chicken breasts
• 2 tbsp ras el hanout
• 3 cups salad greens
• 4 radishes
• ¼ cup thinly sliced cucumber
• 1 blood orange
• sesame seeds
• 2 tbsp pomegranate molasses
• 2 tbsp red wine vinegar
• ¼ cup/4 tbsp olive oil
• ½ tsp sumac
• 2 eggplants/aubergines, medium
• 1 garlic clove
• 1 tbsp tahini
• 1 lemon, juice of
• 1-2 tbsp olive oil
• salt
• 1 tsp smoked paprika
• 3 green chillies
• 25 g/1 small bunch cilantro, leaves and stalks
• 2 garlic cloves
• 1 tsp cumin
• 1 tsp ground coriander
• ¼ tsp cardamom, ground (optional)
• ½ lemon, juice of
• 2 tbsp olive oil

Directions

• Set your oven in a broil/grill mode on a highest temperature and set an oven rack approximately 6 away from the top element. Place two eggplants on an aluminium lined shallow baking tray and cook for 15 minutes until the outside is charred and smoky and the inside collapses and turns into a mush.
• Cool until safe to handle and remove the burned skin.
• In a food processor or a blender combine eggplant flesh, sliced garlic, tahini, lemon juice, smoked paprika and run until smooth and creamy, then open the shoot and add olive oil with the motor still running until baba ganoush is desired consistency. Add salt to taste.
• Place all ingredients except for the oil in the bowl of a food processor and blend until the smooth, with the motor still running open the shoot and add the oil, blend for a few more seconds.
• Add salt to taste.
• In a mason jar combine all the dressing ingredients, cover with a lid and shake for a few seconds until combined.
• Place chicken breasts on parchment paper or plastic wrap double the size of them and coat chicken with ras el hanout, then cover them with parchment paper. Pound the thick end of the chicken breast with a meat mollet or a rolling pin until the entire chicken breast is not thicker than ½.
• Grill for 2 minutes on each side and set aside.
• In a large salad bowl combine salad greens, radishes, cucumbers, peeled and segmented blood orange slices. Add 3 tbsp of pomegranate vinaigrette and toss to coat.
• Top with sliced grilled chicken breasts, sliced avocado, dollops of baba ganoush, drizzle with zhoug and sprinkle with sesame seeds.