Grilled Chicken Breast with Harissa, Eggplant, Lentil Salad & Yoghurt Dressing

Published 12th November, 2019

Serves: 4

Preparation: 30 Mins   Cooking: 25 Mins


  • 4 Barossa Fine Foods Chicken Breast Fillets
  • Sea Salt
  • Olive Oil
  • 6 Finger Eggplants
  • 1½ tbls Harrisa Paste
  • 3 tbls Olive Oil
  • ½ tsp Sea Salt
  • 1 (400gm) tin Lentils
  • 3 tbls Finely Chopped Red Onion
  • 2 tbls Finely Chopped Italian Parsley
  • 2 tbls Olive Oil
  • 1 tbls Red Wine Vinegar
  • Black Pepper
  • 2 Cups Snow Pea Tendrils
  • 200gm Greek Style Natural Yoghurt
  • 2 tbls Italian Parsley, finely chopped
  • 1 tbls Mint, finely chopped


  1. Preheat oven to 180℃
  2. To prepare the eggplants, cut the eggplant in halves lengthways then score the flesh diagonally and place on a tray lined with baking paper cut side up. Combine the harissa paste, olive oil and sea salt in a small bowl. Brush the eggplants with the mixture and bake in the oven for 15 minutes or until cooked and golden brown.
  3. For the salad, drain the lentils and place in a bowl, stir through the onion, garlic, olive oil and red wine vinegar, season with sea salt & cracked black pepper.
  4. To cook the chicken breasts, drizzle with olive oil and season with sea salt, heat a heavy based fry pan over a medium heat, add a table spoon of olive oil to the pan & cook the chicken breast until golden brown on the first side (approximately 10 minutes) Turn the chicken breast over, reduce heat, cover and cook for a further 10 minutes, allow to rest for 5 minutes before serving.
  5. In a small bowl mix together the yoghurt, parsley and mint.
  6. To serve, place lentil salad on the plate, top with the eggplant, snow pea tendrils and chicken breast spoon over the yoghurt dressing.