Grilled poussin, fattoush and tahini yoghurt
- Preparation and cooking time
- Total time
- + marinating
- A little effort
- Serves 4
Ingredients
- 4 poussins
- 2 small pitta bread
- a large pinch sumac, to serve
- 4 cloves garlic
- 1 lemon, juiced
- 2 tbsp ground allspice
- 3 tbsp dried wild oregano
- olive oil
tahini yoghurt
- 25g tahini
- ½ lemon, juiced
- 250g Greek yoghurt
- 1 small clove garlic, finely chopped
- 25ml olive oil
- 2 tsp coriander seeds, toasted and crushed
fattoush
- ½ cucumber, cut in 1cm cubes
- 16 cherry tomatoes, cut in half
- 2 spring onions, thinly sliced
- 8 radish, cut in quarters lengthways
- 2 tbsp pomegranate seeds
- a small handful mint
- a small handful flat-leaf parsley
fattoush dressing
- ½ tbsp pomegranate molasses
- ½ tbsp moscatel or balsamic vinegar
- ¼ clove garlic, 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.