The bread in the salad absorbs the oil and flavours of the silverbeet. The ‘green’ in the dressing refers to the colour the parsley imparts, but if you have green garlic to hand, its milder flavour works well here, too.
- 2 chickens (about 1.8kg each)
- 2 lemons, quartered
- 180 ml extra-virgin olive oil
- 1 loaf of day-old ciabatta, coarsely torn
- 750 gm silverbeet (about 1 bunch)
- 1 onion, thinly sliced
- 1 tsp ground cumin
Green garlic dressing
- 3 heads of garlic, peeled
- 1 cup (loosely packed) flat-leaf parsley
- 100 ml extra-virgin olive oil
- 1 tbsp lemon juice, or to taste
- 1Preheat oven to 220C. Place chickens in a large roasting pan, stuff each cavity with lemon, season to taste and drizzle each with 1 tbsp olive oil. Roast until golden brown and juices run clear when leg is pierced with a skewer (45-55 minutes).
- 2Meanwhile, heat 80ml olive oil in a large frying pan over medium-high heat. Add ciabatta and turn until bread starts to turn golden (3-4 minutes), transfer to an absorbent paper-lined tray and set aside.
- 3Remove silverbeet leaves from stalks, coarsely chop and set aside. Thinly slice stalks widthways. Heat remaining olive oil in a frying pan over low-medium heat, add silverbeet stalks and onion and sauté until tender (10-12 minutes). Add silverbeet leaves and cook until very tender (8-10 minutes), then stir through cumin and ciabatta and season to taste. Keep warm.
- 4For green garlic dressing, process garlic and parsley in a food processor until finely chopped. With motor running, add oil and process until combined. Add lemon juice and season to taste. Serve roast chicken with bread salad and green garlic dressing.
Drink Suggestion: Blanc de blancs sparkling wine. Drink suggestion by Max Allen