Mediterranean wheat berries with za’atar chicken, golden eggplant and light feta cream

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Line a large sheet pan or baking tray with parchment paper.

2. 2

   In a medium bowl, mix 2 tbsp / 30 ml olive oil, 1 tbsp / 15 ml lemon juice, the zest of half the lemon, 1 tbsp za’atar, ground cumin, 2 chopped garlic cloves, honey, 3/4 tsp salt, and 1/4 tsp black pepper. Add the chicken strips and toss well. Let marinate while you prepare the rest.

3. 3

   Place the eggplant, cherry tomatoes, and red onion on the tray. Add 2 tbsp / 30 ml olive oil, 1/2 tbsp za’atar, 1/4 tsp salt, and a little black pepper. Toss well to coat.

4. 4

   Roast the vegetables in the oven at 220°C / 425°F for 15 minutes. Remove the tray, turn the eggplant and tomatoes, add the marinated chicken among the vegetables, and return to the oven for 18 to 22 more minutes, until the chicken is fully cooked and the eggplant is golden.

5. 5

   Meanwhile, place the wheat berries and water in a medium saucepan with 1/2 tsp salt. Bring to a boil, reduce the heat, partially cover, and cook for 30 to 35 minutes, until tender but still pleasantly chewy. Drain any excess water if needed.

6. 6

   In a small bowl, combine the crumbled feta, Greek yogurt, 1 tbsp / 15 ml lemon juice, 1 tbsp / 15 ml olive oil, and 1 grated garlic clove. Blend or mash with a fork until you get a rustic, spreadable cream.

7. 7

   Transfer the cooked wheat berries to a serving platter or wide pan. Fold in half of the parsley, half of the mint, and 1 tbsp / 15 ml olive oil. Mix and adjust salt to taste.

8. 8

   To serve, spread the light feta cream on the base of the platter or spoon it over the dish. Top with the wheat berries, then the eggplant, red onion, roasted tomatoes, and za’atar chicken.

9. 9

   Finish with the toasted sliced almonds, the remaining parsley, the remaining mint, and a few drops of the remaining lemon juice. Serve hot or warm.