1 chicken thigh, marinated in 1 tsp lemon juice, 1 clove garlic, ¼ tsp diced red chilli and ½ tsp picked thyme)
3 long slices zucchini
½ cup Persian feta
1 egg
Pinch of dukkah
½ tsp lime pickle, diced (see note)
1 tbsp plain mayo
2 slices tomato
Method
Heat a non-stick frying pan until it is hot. Add marinated chicken and grill until cooked through. Set aside to rest.
In the same hot pan quickly fry zucchini with butter and fry the egg until the white is cooked and yolk is to your liking. Remove when cooked and set aside.
Give the pan a quick wipe and then toast Turkish roll buttered side down.
In a small bowl mix mayo and lime pickle along with a little of the oil from the pickle jar (appx ¼ tsp).
To assemble: Spread kasundi on roll, add mizuna leaves, chicken, zucchini strips, tomato, egg, crumbled feta, dukkah. Spread mayo on the inside of the lid and then add to the sandwich before serving.
Note: lime pickle and eggplant kasundi available from Indian Grocers.
