Grilled Chicken and Avocado Salad
A winning chicken and avocado salad with a chilli and lime dressing.
Preheat the oven to 200°C. Heat a frying pan over a medium-high heat, brush the aubergine slices with a little oil and fry in batches until golden. Remove from the pan and set aside.
Heat the remaining oil in the frying pan, add the garlic and fry for a minute. Stir in the tomato purée, chopped tomatoes, vinegar and oregano. Simmer gently for a couple of minutes then remove from the heat and season to taste.
Spoon half of the tomato sauce into a shallow roasting dish, arrange the aubergine slices on top then spoon over the remaining sauce. Top with the mozzarella and parmesan then bake for 25 minutes until the cheese is bubbling.