Flamingo on Hot Coals

Ingredients

• 700 g chicken breast
• 2 red bell peppers
• 1 aubergine
• 1 lemon
• 2 cloves garlic
• 1 red onion
• 1 red chili pepper
• 2 tbsp harissa
• 4 tbsp olive oil
• 100 g rocket
• 100 g cherry tomatoes
• 1 tbsp white wine vinegar
• salt
• pepper

Method

1. Preheat the oven to 200°C.
2. Slice the chicken breasts into long, thin strips. Marinate with harissa, 2 tbsp olive oil, juice of half a lemon, 1 crushed garlic clove, salt and pepper. Let sit for 20 minutes.
3. Halve the bell peppers. Cut a round 'head' for the flamingo from one half. Cut the rest into wide strips.
4. Slice the aubergine lengthwise. Brush with olive oil and sprinkle with salt.
5. Roast the chicken strips and aubergine slices for 20 minutes on a baking tray in the oven. Add the peppers and roast until soft.
6. Slice the red onion into thin rings, halve the cherry tomatoes. Mix with rocket, white wine vinegar, 1 tbsp olive oil, juice of the other half lemon and a pinch of salt.
7. On each plate, arrange a flamingo: place a charred aubergine as a leg, a long chicken strip as neck and body, half a pepper as head and pepper strips as wing.
8. Serve the salad beside the flamingo for extra color and freshness.

Serving notes

• Drizzle extra harissa oil over the chicken for more heat.
• Use a black olive as an eye on the pepper head.
• Let the salad flow like water under the flamingo.