Shane Delia’s poached chicken salad with harissa, eggplant, spring onion and tahini

1.Place chicken in a saucepan with stock and 500ml cold water. Bring to a simmer over medium heat and simmer until chicken is almost cooked through (5-6 minutes). Remove from heat and leave chicken to cool completely in stock, then remove chicken from stock and refrigerate until required, reserving stock for another use (stock will keep frozen for a month).

2.Meanwhile, for the tahini dressing, whisk ingredients and 1 tbsp water in a bowl, adding a little extra water as necessary, until a thick, smooth dressing.

3.For harissa dressing, mix ingredients (except coriander) in a bowl and season to taste. Stir coriander through just before serving.

4.Heat oil in a frying pan over high heat until smoking. Add eggplant, season with salt to taste and stir until golden brown and softened (5-10 minutes). Transfer to a large bowl.

5.Cut chicken into 1cm dice and add to eggplant with spring onion, almonds and 2-3 tbsp harissa dressing. Toss well and season with salt and lemon juice to taste.

6.Spread tahini dressing onto a serving platter, top with chicken and eggplant mixture, sprinkle with sesame seeds and top with coriander. Serve with extra harissa dressing on the side.