(Reserve 700mL of poaching stock for sauce)1 medium eggplant
½ tsp ground cinnamonCauliflower and broccoli rice:
½ head of broccoliHerb salad:
salt and pepper1 lemon
Place chicken breasts, chicken stock in a medium sized pot and add thyme, bay leaves, cinnamon, lemon, peppercorns and all spice berries. Bring to the boil then take off the heat and cover. Leave chicken to poach in the hot stock for 25 minutes then remove and set aside. Reduce 700mL of strained stock by half to make a sauce.
Cut eggplant into thin slices and sprinkle with salt to draw out moisture. After 20 minutes pat eggplant slices dry. Heat olive oil in a large non stick pan, fry pine nuts and sunflower seeds until golden. Remove. In the same oil, fry the eggplant slices on both sides until golden brown, adding a little extra oil if necessary.
For cauliflower rice, place florets from cauliflower and broccoli in a food processor and process until the mixture resembles rice. Alternatively you and grate the florets. Season and place in a bowl. Just before serving place in microwave for 2 minutes.
To serve lightly oil a serving bowl with olive oil. Shred the poached chicken and place in the bottom of the bowl. Next make a layer of fried eggplant slices and finish with a layer of microwaved cauliflower and broccoli rice. Press down to make the layers flat and compact. To make salad toss coriander, mint, sliced onion with olive oil, sherry vinegar and salt and pepper. Turn the bowl out on to a plate quickly. Drizzle some hot reduced stock over the top and a sprinkle of cinnamon and toasted pine nuts and sunflower seeds. Garnish with herb salad and serve with a cheek of lemon.