This salad was inspired by Maria Benardis’s lovely book My Greek Family Table. It’s the perfect accompaniment to the bay leaf-roasted spatchcocks.
- 5 fresh bay leaves, coarsely chopped
- 3 garlic cloves, coarsely chopped
- 2 lemons, finely grated rind only
- 80 ml (1/3 cup) olive oil
- 4 spatchcocks (about 500gm each), butterflied
Radish and currant salad
- 1 bunch radishes (about 7), thinly sliced on a mandolin
- ½ cup flat-leaf parsley (loosely packed), coarsely chopped
- 2 tbsp Greek-style yoghurt
- 2 tbsp currants, soaked in warm water for 10 minutes, drained
- 1 tbsp extra-virgin olive oil
- 1Preheat oven to 200C. Coarsely pound bay leaves, garlic, lemon rind and 1 tsp sea salt in a mortar and pestle until a coarse paste forms. Add 60ml olive oil, stir to combine and set aside.
- 2Heat remaining oil in a large frying pan over high heat, add spatchcocks, skin-side down, season to taste and cook until golden (3-5 minutes), turn and cook for another minute, then transfer to a rack placed over a roasting pan. Spoon marinade over spatchcocks, season to taste, then roast until cooked through (10-15 minutes).
- 3Meanwhile, for radish and currant salad, combine ingredients in a bowl, season to taste, toss to combine and serve with spatchcocks, drizzled with pan juices.
This recipe is from the March 2010 issue of .