Ingredients

Serves 4

Flat Roasted Spatchcock
4x500g fresh spatchcock
2 tbsp extra virgin olive oil
½ bunch thyme


Herb Sauce:
1/3 cup whole almonds, skin on
½ cup walnuts
1 small garlic clove
½ cup firmly packed flat-leaf parsley
½ cup firmly packed basil leaves
2 tsp caster sugar
¼ cup extra virgin olive oil
2 tbsp apple cider vinegar


Spring Green Salad
12 thin slices prosciutto
100g baby spinach leaves
50g snow pea tendrils or baby beetroot leaves
1/3 cup mint leaves
1 Lebanese cucumber, halved sliced
3 green onions, thinly sliced
2 ripe avocadoes, peeled and sliced
4 free range organic eggs, cold from the fridge


Dressing:
¼ cup extra virgin olive oil
1 tbsp red wine vinegar
½ small garlic clove, finely chopped
1 tsp caster sugar
1 tsp seeded mustard

Method

Flat Roasted Spatchcock
Preheat the oven to 200°C fan forced. Place spatchcock, breast side down, on board. Cut either side of the backbone. Discard the backbone. Turn birds over and press down on the breast to flatten. Pat dry with paper towel.

Rub the olive oil all over the skin side of the spatchcock. Season well with salt and pepper. Place in a single layer, in a lightly greased roasting pan. Scatter over the thyme sprigs and roast for 30 minutes or until cooked through.

To make the herb sauce, combine almonds, walnuts, garlic, parsley, basil and sugar in a food processor. Process until roughly chopped. With motor running add oil slowly until all incorporated. Transfer to a bowl, stir in the vinegar and season with salt and pepper.

Spoon the herb sauce over the warm spatchcock and serve with Spring Green Salad.


Spring Green Salad With Soft Boiled Egg
(Serves 4 as light main)

Heat a large non-stick frying pan over medium-high heat. Cook prosciutto, in batches, for 2-3 minutes each side or until golden. Set aside to cool, that’s when it will become crisp.

Toss the spinach leaves, snow pea tendrils, mint leaves, cucumber, green onions and avocado in a large bowl. Then divide between four plates. Top each plate with 3 pieces proscuitto.

Half fill a medium saucepan with water and bring it to the boil over high heat, stir in 1 teaspoon salt. Pierce a small hole in the larger end of each egg with a sharp safety pin or needle. Lower the cold eggs into the boiling water, leave for 30 seconds then stir to form a whirlpool in the pan. Boil gently for 5 minutes. Remove the eggs to a large bowl of iced water and stand 3 minutes then drain and peel.

For the dressing combine all the ingredients in a screw-top jar and shake well to combine.

Break the soft boiled eggs in half and place into the centre of each salad. Spoon the over dressing, season with salt and pepper and serve.

 

My Favourite Food for All Seasons by Janelle Bloom (Random House, RRP: $39.95).