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"This salad bursts with fresh, vibrant flavours and became a signature on my Paramount menus," says Christine Manfield. "I capitalised on using green mangoes in many dishes as they became more widely available. Blue swimmer crabs from South Australia have the most delicious sweet meat. It's best to buy them whole, cook them yourself and carefully pick the meat from the shell - a tedious task but it gives the best flavour. This entree also works well with spanner crab meat (you can buy this in packs ready cooked from reliable fishmongers). The sweetness of the crab, the richness of the fresh coconut and the sourness of green mango make a wonderful partnership. It's all about harmony on the palate and using the very best produce."

Sumac-roasted chicken with pea tabbouleh and hummus


You'll need

1 chicken (about 1.8kg) For drizzling: olive oil 1 tsp sumac 1 tsp dried mint Finely grated rind of 1 lemon 1 lemon, quartered 1 garlic head, halved   Pea hummus 300 gm podded peas (about 660gm unpodded) 1 garlic clove, finely chopped 120 gm hulled tahini 50 ml extra-virgin olive oil Juice of 1½ lemons, or to taste   Pea tabbouleh 120 gm coarse burghul 400 gm podded peas (about 880gm unpodded) 200 gm podded broad beans (about 400gm unpodded) 1 cup (loosely packed) each mint, flat-leaf parsley and coriander, coarsely chopped ½ small Spanish onion, finely diced Juice of 2 lemons 1 garlic clove, finely chopped 2 tsp ground sumac 80 ml (1/3 cup) extra-virgin olive oil

Method

  • 01
  • Preheat oven to 200C. Rinse chicken, pat dry and place on a baking tray. Drizzle with oil, scatter with sumac, mint and lemon rind and season to taste. Stuff with lemon quarters and garlic and roast, basting occasionally, until chicken is golden and juices run clear when thigh is pierced (50 minutes-1 hour).
  • 02
  • For pea hummus, blanch peas until just tender (4-5 minutes), drain, refresh and drain well. Process in a food processor with remaining ingredients, season generously and refrigerate until required.
  • 03
  • For pea tabbouleh, soak burghul in a bowl of hot water until tender (4-5 minutes), then drain. Blanch peas until just tender (3-4 minutes), drain, refresh and drain again. Blanch broad beans until just tender (2-3 minutes), drain, refresh, drain and peel. Combine burghul, peas, broad beans and herbs in a large bowl and refrigerate until required. Combine onion, lemon juice, garlic and sumac in a small bowl, stand until onion turns pink (1-2 minutes), add oil and season to taste. Just before serving add dressing to pea mixture and toss lightly. Serve chicken hot with pea tabbouleh and hummus.
This recipe is from the October 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Fragrant, fat white viognier.

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