Grilled poussin, fattoush and tahini yoghurt
- Preparation and cooking time
- Total time
- + marinating
- A little effort
- Serves 4
Skip to ingredients
- 4 poussins
- 2 small pitta bread
- a large pinch sumacto serve
- 4 cloves garlic
- 1 lemonjuiced
- 2 tbsp ground allspice
- 3 tbsp dried wild oregano
- olive oil
tahini yoghurt
- 25g tahini
- ½ lemonjuiced
- 250g Greek yoghurt
- 1 small clove garlicfinely chopped
- 25ml olive oil
- 2 tsp coriander seedstoasted and crushed
fattoush
- ½ cucumbercut in 1cm cubes
- 16 cherry tomatoescut in half
- 2 spring onionsthinly sliced
- 8 radishcut in quarters lengthways
- 2 tbsp pomegranate seeds
- a small handful mint
- a small handful flat-leaf parsley
fattoush dressing
- ½ tbsp pomegranate molasses
- ½ tbsp moscatel or balsamic vinegar
- ¼ clove garlicfinely chopped
Nutrition:
- kcal801
- fat54.5g
- carbs16.5g
- fibre2.7g
- protein59.8g
- salt0.6g
Method
step 1
Whizz the marinade ingredients in a blender with 2 tbsp olive oil, until smooth. Spatchcock the poussins by cutting down either side of the backbone to remove it and pressing the birds flat. Rub with the marinade, cover and chill for at least 2 hours or overnight
step 2
Heat the oven to 200C/fan 180C/gas 6. Whisk the fattoush dressing ingredients with 75ml olive oil and season. Mix the ingredients for the tahini yoghurt and season.
step 3
Cook the poussin in a griddle pan until charred, turning regularly. Transfer to the oven for 15 minutes. Toast the pitta in the oven for 10 minutes until crisp.
step 4
Mix the ingredients for the fattoush and toss with the dressing.
step 5
Serve a poussin with the salad and tahini yoghurt. Drizzle with some olive oil and sprinkle the plate liberally with sumac. serve with the dried pitta broken into small pieces.
