Chicken and roasted aubergine salad

Preparation – 10 minutes

Cut the aubergine into slices, then into strips. Pour some olive oil over the strips and season with salt and pepper. Make a packet from aluminium foil and wrap the aubergine strips in it.

Cut the chicken breasts into strips and pour some olive oil over them. Season the chicken with salt and pepper. Cut the tomatoes into wedges. Finely chop the fresh mint leaves and garlic and mix them with the Greek yoghurt.

Finishing the chicken and roasted aubergine salad – 20 minutes

Bake the aubergine parcel in the oven at 180 degrees Celsius for 20 minutes. Heat a griddle pan and sauté the chicken strips on both sides until golden brown.

Mix the salad leaves with some grape seed oil. Serve the salad on a deep plate, with a nice glass of white wine. Enjoy!