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barbecued Spatchcock with Pumpkin, cauliflower and chickpeas
Barbecued Spatchcock with lemon and smoked paprika
This is a delicious summer dish for the BBQ and if you are like us and don’t currently have one then finish it in the oven. Preserved lemons add a tangy exotic flavour . Find them at the deli or supermarket.
barbecued Spatchcock with Pumpkin, cauliflower and chickpeas
Barbecued Spatchcock with lemon and smoked paprika
This is a delicious summer dish for the BBQ and if you are like us and don’t currently have one then finish it in the oven. Preserved lemons add a tangy exotic flavour . Find them at the deli or supermarket.
Servings
4
Servings
4
Ingredients
Set the oven to around 180C/350F. You’ll need a caste iron or heavy skillet and a tray lined with baking paper
  • 3whole spatchcockscut down the back and as many bones as you can handle removed
  • 60ml olive oil
  • 2cloves garliccrushed
  • 1/4whole preserved lemoncut finely
  • 1teaspoons ground cumin
  • 1/2teaspoon paprika
  • 1Tablespoon Thymechopped
  • 1Tablespoon maple syrup
  • 1/2teaspoon salt
  • 1/4teaspoon black pepper
Salad and dressing
  • 400gm chickpeasdrained / 1 can
  • 700gm cauliflowersmall / broken or cut into flowerettes
  • 1 kg Kent pumpkincut into smallish pieces
  • 4Tablespoons olive oil
  • 1/4teaspoon salt
  • 1/2bunch coriander
  • 150gm Fetacreamy Danish
Dressing :
  • 2Tablespoon olive oil
  • 2Tablespoons lemon Juice1/2 a lemon
  • 1teaspoon dijon mustard
  • 1/2teaspoon smoked paprika
  • 1/4piece preserved lemonfinely chopped
  • 1whole lemon cut into wedges to serve
Instructions
  1. In a large bowl mix the oil, spices, salt and pepper and maple syrup well.(the first 9 ingredients -except the Spatchcocks). Add the Spatchcocks and mix them up covering with marinade. Cover and set aside.
  2. Put the vegetables in a bowl and add the oil and salt and toss. Leave the coriander and feta aside
  3. I heated a cast iron skillet on high. I added the vegetables in batches charing them and then putting onto the baking paper lined tray. Bake the vegetables in the oven for approximately 20-30 minutes till browned and tender (You can bake them with out colouring first if you prefer)
  4. Set the vegetables aside . Cool slightly then put back into a bowl that is large enough to contain all of the salad ingredients
  5. Meanwhile heat the skillet again to smoking. Shake off any excess marinade and put the spatchcocks onto the skillet skin side down. Don’t touch or turn for 2-4 minutes until they are dark and caramelized. Carefully take out of the pan without ripping the skin and put onto the baking tray the vegetables came off. Continue with the other Spatchcocks. Once they are all nicely browned and on the tray you can add any extra marinade to the tray and put into the oven. ( Do not use the marinade again unless it is COOKED)
  6. Bake for 20 minutes or until cooked through. Test by piercing the thick part of a leg with a sharp knife.
  7. Take out of the oven and set aside. Add the chickpeas and rough chopped coriander and crumbled feta to the bowl of vegetables.
  8. Mix the dressing ingredients together. The best way to do this is put it into an empty jar and shake. Taste test for salt .
  9. Cut the Spatchcocks into quarters and serve on top of the salad. Pour the dressing over the salad and spatchcocks and add more coriander .

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