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Try this recipe for grilled poussin fattoush and tahini yogurt, then check our our spatchcock poussin.

  • 4 poussins
  • 2 small pitta bread
  • a large pinch sumac
    to serve
  • 4 cloves garlic
  • 1 lemon
    juiced
  • 2 tbsp ground allspice
  • 3 tbsp dried wild oregano
  • olive oil

tahini yoghurt

  • 25g tahini
  • ½ lemon
    juiced
  • 250g Greek yoghurt
  • 1 small clove garlic
    finely chopped
  • 25ml olive oil
  • 2 tsp coriander seeds
    toasted and crushed

fattoush

  • ½ cucumber
    cut in 1cm cubes
  • 16 cherry tomatoes
    cut in half
  • 2 spring onions
    thinly sliced
  • 8 radish
    cut in quarters lengthways
  • 2 tbsp pomegranate seeds
  • a small handful mint
  • a small handful flat-leaf parsley

fattoush dressing

Nutrition: per serving

  • 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.

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