with Eggplant Salad & Pickled Onion
Smash your way to a winner with these soft flatbreads topped with sweet roasted pumpkin and smokey pan-seared chorizo. Don’t forget the eggplant salad, pickled onion and a drizzle of garlic dip for flavour in every bite!
Allergens
Utensils
Tags
Eggplant
1
Red Onion
0.5
Peeled Pumpkin Pieces
1 packet
Garlic
2
Mild Chorizo
200 g
Flatbread
4
Mixed Salad Leaves
1 packet
Garlic Dip
1 packet
Chicken thigh
320 g
Olive oil
1 drizzle
White wine vinegar
0.25 cup
- Preheat oven to 220°C/200°C fan-forced.
- Cut eggplant into bite-sized chunks.
- Place on a lined oven tray, season with salt and drizzle with olive oil (2 tbs for 2 people / 1/4 cup for 4 people).
- Spread out evenly, then roast until tender, 20-25 minutes. Transfer to a large bowl and allow to cool slightly.
- Meanwhile, thinly slice red onion (see ingredients).
- Cut chicken thigh into 2cm chunks.
- In a small bowl, combine the vinegar and a good pinch of sugar and salt. Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside
- Place peeled & diced pumpkin and garlic cloves (unpeeled) on a second lined oven tray.
- Drizzle with olive oil, season with salt and toss to coat.
- Roast until tender, 20-25 minutes. Squeeze roasted garlic from skin. Roughly mash garlic and pumpkin with a fork.
- When the pumpkin has 10 minutes remaining, thinly slice mild chorizo into rounds.
- In a large frying pan, heat a drizzle of olive oil over high heat.
- Cook chicken and chorizo, tossing occasionally, until browned and cooked through, 5-6 minutes.
- Drizzle (or brush) each flatbread with olive oil and season with salt. Bake flatbreads directly on wire oven rack until heated through, 3 minutes.
- Drain pickled onion.
- To the bowl with cooled eggplant, add mixed salad leaves, a drizzle of olive oil and white wine vinegar. Toss to combine and season to taste.
- Top each flatbread with smashed pumpkin, chicken, chorizo, some eggplant salad and pickled onion.
- Drizzle over garlic dip and serve with remaining salad. Enjoy!
1200
kcal
Calories
5030
kJ
Energy (kJ)
68.5
g
Fat
16.3
g
of which saturates
87.8
g
Carbohydrate
13.3
g
of which sugars
6.2
g
Dietary Fibre
62.5
g
Protein
0
mg
Cholesterol
1890
mg
Sodium
