recipes
Chicken, feta cheese and aubergine loaf with minted yogurt dip
Serves: 4-6
2017-04-20
Ingredients
For the loaf
- 8 slices Parma ham
- 1 aubergine, sliced horizontally and grilled
- 1 red pepper, sliced and grilled
- 2 tbsp red pepper pesto (Tesco)
- 2 chicken breasts, roasted and sliced
- 200g feta cheese, crumbled (Mevgal)
- 3 tbsp chopped Kalamata olives
- Fresh basil leaves
- 3 tbsp toasted pine nuts
- Salt and pepper
For the yogurt dip
Method
Start this recipe by lining a long loaf tin with cling film, allowing excess to hang out over the edge. Next, line the tin with the Parma ham slices, overlapping and again allowing the excess to overhang. Next, fill up the tin with layers of all the ingredients, layer after layer until you have filled up the tin completely, grinding in some salt and pepper in between layers. Press down firmly and fold over the excess Parma ham into the middle sealing the top. Place into the fridge to set for 3 hours or overnight. Meanwhile, make the dip by mixing all of the ingredients together and season with a little salt and pepper. When ready to serve, tip out onto a serving board and remove the cling film. Decorate the top with extra toasted pine nuts and basil leaves and serve with the yogurt dip on the side.
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