Serve this large roast spatchcock chicken on a large board surrounded by the chopped salad, bowls of hummus and warm flatbreads and let everyone dig in a compile their own perfect shawarma wrap.

Ingredients

Marinade:

3 tbsp Shawarma Paste

3 tbsp Early Harvest Olive Oil

Juice of 1 Lemon and 1 Orange

1 tbsp Honey

1/2 tsp Salt

 

Hummus

1 x 400g can Chickpeas

50g Tahini

50ml Early Harvest Olive Oil

1 small clove of garlic grated

Juice of 1 Lemon

Salt

 

Chopped Salad

Tomatoes

Cucumber

Radish

Spring Onions

Parsley, half small bunch

Mint, half small bunch

 

Dressing

25ml Moscatel Vinegar

50ml Early Harvest Olive Oil

1/2 tsp Salt

 

4 flatbreads or tortilla wraps

1 whole free range chicken

Ingredients

Marinade:

3 tbsp Shawarma Paste

3 tbsp Early Harvest Olive Oil

Juice of 1 Lemon and 1 Orange

1 tbsp Honey

1/2 tsp Salt

 

Hummus

1 x 400g can Chickpeas

50g Tahini

50ml Early Harvest Olive Oil

1 small clove of garlic grated

Juice of 1 Lemon

Salt

 

Chopped Salad

Tomatoes

Cucumber

Radish

Spring Onions

Parsley, half small bunch

Mint, half small bunch

 

Dressing

25ml Moscatel Vinegar

50ml Early Harvest Olive Oil

1/2 tsp Salt

 

4 flatbreads or tortilla wraps

1 whole free range chicken

1

Preheat the oven to 175 degrees. With a sturdy pair of scissors, spatchcock the chicken by cutting down the side of the spine and opening up. Mix the marinade ingredients together and rub over the chicken, place in a roasting dish and cook in the oven for 35 to 45 minutes, until golden.

2

To make the hummus, empty the chickpeas and half of the liquid into a food processor, add the rest of the ingredients and blitz to a smooth puree.

3

Chop the tomatoes, cucumber, radish, spring onions and herbs and mix in a bowl. Combine the dressing ingredients and toss through the salad.

4

Rest the chicken when cooked. Heat the flatbreads or tortilla wraps in a large frying pan one by one and shred the chicken. Smother the breads with hummus and salad and add the chicken before serving.

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