Eggplant	g
Sweet Potatoes	g
Boneless Chicken Breast	g
Cucumber
Cherry Tomatoes	g
Green Salad Leaves	g
Bulgur	g
Tomato Sauce	ml
Olive Oil	tbsp
Salt & Pepper to taste
Walnut Vinaigrette
Walnuts	g
Dijon Mustard	tbsp
White Wine Vinegar	tbsp
Honey	tbsp
Olive Oil	tbsp
Salt & Pepper to taste

1. Preheat the oven to 180 ºC and prepare a baking tray with baking paper.
2. Prepare the bulgur with tomato puree and 200 ml of water according to the package instructions.
3. Wash, peel and cut the sweet potato into 1 cm thick slices. Quarter the aubergine and cut it into thin slices. Mix with olive oil, salt and pepper and spread on the baking sheet. Bake for about 25 minutes.
4. Meanwhile, rinse the chicken under cold, running water, pat dry with a kitchen paper. Then slant in half, cover with baking paper and plate. Season well with salt and pepper. Heat the oil in a frying pan and fry the chicken in it for 4-5 minutes.
5. For the dressing, finely mortar walnuts in a mortar. Add the mustard and mix with the mortar. Then mix the walnut mustard in a bowl with vinegar, honey, salt and pepper. Stir in the olive oil slowly.
6. Wash the cucumber, tomatoes and lettuce and cut it to taste.
7. Serve bowl with aubergine, sweet potato, tomatoes, tomatoes, cucumber and chicken and serve with the walnut vinaigrette.

More recipes on: www.beastfeast.eu