Roast spatchcock recipe with sumac, zaatar and ruby red grapefruit

Name: Roast spatchcock recipe with sumac, zaatar and ruby red grapefruit
Cook time: 30 min
Yield: 4
Cuisine: Contemporary
Ingredients: 1 tablespoon of zaatar 1 tablespoon of dried oregano 2 tbsp sumac 2 tablespoons of roasted sesame seeds ½ tsp black peppercorns 1 large clove garlic 1 tbsp fresh thyme leaves 1 tsp sea salt 2 tbsp lemon juice ½ cup extra virgin olive oil 4 x 500g spatchcocks, split and flattened ¼ cup olive oil, for frying ½ tbsp good honey 60g baby rocket leaves 1 ruby red grapefruit, segmented

Neil Perry

August 1, 2016

easyTime:< 30 minsServes:4

The spatchcock can be split by your butcher but it's so easy to do it yourself. Here the birds are roasted but it's equally as delicious barbecued, especially if it's over wood or charcoal.

Ingredients

1 tablespoon of zaatar

1 tablespoon of dried oregano

2 tbsp sumac

2 tablespoons of roasted sesame seeds

½ tsp black peppercorns

1 large clove garlic

1 tbsp fresh thyme leaves

1 tsp sea salt

2 tbsp lemon juice

½ cup extra virgin olive oil

4 x 500g spatchcocks, split and flattened

¼ cup olive oil, for frying

½ tbsp good honey

60g baby rocket leaves

1 ruby red grapefruit, segmented

Method

Create a spice blend by combining the zaatar dried thyme, oregano, sumac and sesame seeds.

2. In a mortar with a pestle, finely crush peppercorns. Add garlic and fresh thyme with a pinch of salt and continue to pound until a paste forms. Stir in one tablespoon lemon juice, two tablespoons extra virgin olive oil and half the spice blend. Rub this mixture over the spatchcocks and leave to marinate for a couple of hours.

3. Preheat oven to 170 degrees celsius.

4. Heat a large frying pan over a medium-high heat. Seal the spatchcocks on all sides in olive oil (cooking in batches if necessary) then place on a rack-lined baking tray, skin side up. Roast in the oven for 10 to 15 minutes until cooked. Remove and rest for five minutes.

5. Whisk together honey with 3 tablespoons extra virgin olive oil, one tablespoon lemon juice and some seasoning to create a dressing. Combine rocket and grapefruit segments and toss through dressing.

6. Place a handful of salad on each of four plates then place spatchcock on top. Drizzle with a little extra virgin olive oil, sprinkle with remaining spice blend and serve.