Grilled poussin, fattoush and tahini yoghurt

Grilled poussin, fattoush and tahini yoghurt

  • serves 4
  • A little effort

Butterflied poussin is ideal for a dinner-party main course. This recipe, with Middle Eastern flavours of fattoush and tahini is both easy and impressive.

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Ingredients

  • poussins 4
  • pitta bread 2 small
  • sumac a large pinch, to serve
  • garlic 4 cloves
  • lemon 1, juiced
  • ground allspice 2 tbsp
  • dried wild oregano 3 tbsp
  • olive oil

tahini yoghurt

  • tahini 25g
  • lemon ½, juiced
  • Greek yoghurt 250g
  • garlic 1 small clove, finely chopped
  • olive oil 25ml
  • coriander seeds 2 tsp, toasted and crushed

fattoush

  • cucumber ½, cut in 1cm cubes
  • cherry tomatoes 16, cut in half
  • spring onions 2, thinly sliced
  • radish 8, cut in quarters lengthways
  • pomegranate seeds 2 tbsp
  • mint a small handful
  • flat-leaf parsley a small handful

fattoush dressing

  • pomegranate molasses ½ tbsp
  • moscatel or balsamic vinegar ½ tbsp
  • garlic ¼ clove, finely chopped

Method

  • Step 1

    Whizz the marinade ingredients in a blender with 2 tbsp olive oil, until smooth. Spatchcock the poussins by cutting down either side of the backbone to remove it and pressing the birds flat. Rub with the marinade, cover and chill for at least 2 hours or overnight

  • Step 2

    Heat the oven to 200C/fan 180C/gas 6. Whisk the fattoush dressing ingredients with 75ml olive oil and season. Mix the ingredients for the tahini yoghurt and season.

  • Step 3

    Cook the poussin in a griddle pan until charred, turning regularly. Transfer to the oven for 15 minutes. Toast the pitta in the oven for 10 minutes until crisp.

  • Step 4

    Mix the ingredients for the fattoush and toss with the dressing.

  • Step 5

    Serve a poussin with the salad and tahini yoghurt. Drizzle with some olive oil and sprinkle the plate liberally with sumac. serve with the dried pitta broken into small pieces.

Nutritional Information

  • Kcals 801
  • Fat 54.5g
  • Carbs 16.5g
  • Fibre 2.7g
  • Protein 59.8g
  • Salt 0.6g
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