Roast chicken, pesto and eggplant

Roast chicken, pesto and eggplant. Photo / Babiche Martens

Serves 2

1 small baguette
Olive oil
Salt and pepper
1 small eggplant
Cherry tomatoes
Cold roast chicken
Salad greens
Nasturtium flowers

Pesto - makes approximately a cup
1 cup basil leaves
1/2 cup parsley
1/4 cup toasted pinenuts
1 clove garlic
1/4 cup extra virgin olive oil
2 Tbs parmesan
Salt and pepper

1 Preheat oven to 200C. To make croutons, slice the baguette, brush with oil, season and toast until golden. Slice the eggplant, brush with oil, season and bake until golden and tender.

2 Make the pesto by blending the herbs, pinenuts and garlic in a food processor. Drizzle in the oil with the motor running. Stir in the parmesan and taste for seasoning. Stir through the chicken. Combine the eggplant, croutons, tomatoes, chicken, greens and flowers.