Grilled Chicken with a Warm Aubergine Salad with Feta, Pine Nuts and Sun-Blush Tomatoes

This dish is inspired by the flavours of Greece with the ubiquitous feta cheese along with aubergines, sun-blush tomatoes and pine nuts.

I have chosen to serve this warm salad alongside a simply grilled chicken breast, but feel free to experiment with any grilled meat or fish, or leave it out altogether for a beautiful vegetarian dish. This recipe is a great midweek meal as it takes very little preparation and leaves very little washing up!

Grilled Chicken with a Warm Aubergine Salad with Feta, Pine Nuts and Sun-Blush Tomatoes
Serves 4

oil 
3 aubergines, chopped into chunks
200g feta, crumbled 
50g pine nuts, toasted 
150g sun-blush tomatoes
Handful of fresh basil leaves, shredded
4 chicken breasts
1 tsp garlic granules
sea salt and freshly ground black pepper

Preheat the grill to high and line a baking sheet with tin foil.

In a large bowl, mix together the feta, pine nuts, sun-blush tomatoes and basil. Season well with salt and pepper and leave to one side.

Rub the chicken breasts with a little oil and season with the garlic granules, salt and pepper. Cook under the grill for 5-6 minutes on each side.

Meanwhile, heat a large pan or wok over a medium-high heat. Add a drizzle of oil and then stir-fry the aubergine chunks until cooked through and golden on the outside. Season with salt and pepper.

Remove the aubergines from the heat, cool for 30 seconds, then add to the bowl. Toss everything together and then serve with the chicken alongside.