Once the chicken has marinated (8hours), slightly separate the skin from the chicken flesh and then wrap around to cover the meat.

Skewer 2-3 pieces and barbecue, then set aside.

Slice eggplant and cook in a frying pan with olive oil. Add finely chopped shallots and capsicum. Once the eggplant is cooked, set aside.

Add to the pan with the shallots and capsicum, the tomato puree, verjus and salt and pepper, cook for a couple of minutes.

To Assemble:

3 slices of eggplant, tomato sauce, mixed lettuce leaves, 3 slices lebanese cucumber, asparagus, tortilla crisp, jarlsberg cheese strips, chicken. Also place a few asparagus spears through tortilla holes with some chives, sprinkle over and around the plate some diced tomato, a drizzle of olive oil and a dressing of sour cream, parsley and lemon juice.

Per serving: 38550 Calories (kcal); 4334g Total Fat; (99% calories from fat); 13g Protein; 53g Carbohydrate; 33mg Cholesterol; 230mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fruit; 866 Fat; 0 Other Carbohydrates