Pan-Roasted Ratatouille With Risoni

Prep:

1. pop a pan of salted water on to boil
2. wash and chop eggplant
3. wash and chop capsicum
4. wash and finely dice carrot
5. peel, halve and slice onion
6. peel and crush garlic
7. wash and tear basil, leaving some aside for garnish

Method:

1. Cook risoni in boiling salted water for 9 minutes until al dente. Drain.
2. Heat oil in a large, deep frying pan over a medium to high heat. Add onion, carrot and garlic. Cook, stirring occasionally until onions are soft. Add fennel seeds and cook, stirring for a further minute.
3. Add the remaining vegetables and diced tomato. Cook, stirring occasionally, for about 10 minutes, or until tender.
4. Transfer to a serving bowl with risoni and basil. Stir to combine. Serve with parmesan and scatter with basil.
5. wash and chop parsley
6. cut lemon into wedges
7. preheat the oven to 200°C (180°C fan-forced)
8. In a bowl, mix half of the zaatar seasoning, olive oil, salt, and pepper. Rub the mixture evenly over the chicken breasts. Set aside to marinate while preparing the potatoes.
9. Place potatoes in a pot of salted water. Bring to a boil and cook for 8-10 minutes or until just tender. Drain and allow to dry slightly.
10. On a baking tray, toss the boiled potatoes with olive oil, remaining zaatar seasoning, salt, and pepper. Roast for 15-20 minutes or until golden and crispy.
11. Heat an oiled, grill pan over medium-high heat and grill the chicken for 5-7 minutes per side or until fully cooked, with a golden, charred finish.
12. In a bowl, combine the mixed salad, tomatoes and parsley. Drizzle with lemon juice and olive oil. Season with salt and pepper to taste, and toss to combine.
13. Arrange the grilled zaatar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges.