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Smoked paprika is the ideal counterbalance to what can sometimes be quite a bland meat, so banish the bland with this smoky, somewhat spicy rub. Grilling the aubergine and peppers adds another layer of smokiness, while the crumbly feta supplies the saltiness and the delicate avocado the creaminess. This salad is also brimming with healthy capsicum, both from the peppers and the cayenne pepper. As if you needed any more reason to tuck into this satisfying salad.
Preheat the oven to 200°C.
1. Salad Place the aubergine and peppers on a greased baking sheet and drizzle each with 5ml (1t) olive oil. Bake for about 20 minutes until starting to char, then turn on the grill for about 5 minutes.
2. Remove from the oven and allow to cool before removing the skins from the aubergine and peppers. Cut the vegetables into chunks.
3. Cook the pasta according to the packet instructions. Drain and set aside to cool.
4. Rub Combine the rub ingredients in a shallow, flat dish and coat the chicken fillets.
