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Grilled spatchcock with lardo, fig and Sicilian olive salad

You'll need

40 gm lardo, coarsely chopped (see note) 5 garlic cloves, crushed 2 tbsp rosemary Finely grated rind of 1 lemon 4 spatchcock (500gm each), butterflied 60 ml (¼ cup) olive oil 12 figs, halved 2 bunches rocket, trimmed 200 gm green Sicilian olives, cheeks cut off pits 80 ml (1/3 cup) extra-virgin olive oil 60 ml (¼ cup) aged balsamic vinegar


  • 01
  • Preheat oven to 180C. Pound lardo, garlic, rosemary, lemon rind and 1 tbsp sea salt flakes in a mortar and pestle to a coarse paste. Set aside.
  • 02
  • Heat a large char-grill pan over medium heat. Drizzle spatchcock with oil, season to taste and grill, turning once, until golden (4-5 minutes each side). Transfer to an oven tray lined with baking paper, top with lardo mixture and roast until cooked through (10-15 minutes). Set aside to rest (5 minutes).
  • 03
  • Meanwhile, combine figs, rocket and olives in a large bowl. Whisk together oil and vinegar, season to taste, drizzle over salad and toss to combine. Serve with spatchcock, drizzled with pan juices.
Note Lardo is a cured pork back fat available from select butchers and delicatessens. If it’s unavailable, substitute lard.

This recipe is from the March 2013 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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