Spatchcock Poussin with Walnut Salad

Juicy spatchcocked poussin served with a spicy herb sauce and a creamy celery, walnut, and Stilton salad.

Dinner Poultry Salad Walnuts Poussin

Estimated Nutrition

Calories

1310.1

kcal / serving

5240.2 kcal total

Carbs

22.1g

per serving

88.5 g total

Fat

108.9g

per serving

435.6 g total

Protein

60.6g

per serving

242.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Sherry Vinegar

splash

Tabasco Sauce

tbsp

Sherry Vinegar

for salad dressing

200

Mayonnaise

Dairy

100

Stilton

crumbled

110

Crème Fraîche

Fruits

0.5

piece

Lemon

juiced

Meat

piece

Poussin

spatchcocked

NutsSeeds

tbsp

Flat leaf Parsley

finely chopped

tbsp

Oregano

chopped fresh

0.5

bunch

Chive

finely chopped

150

Walnut

Flat leaf Parsley

leaves only

OilsFats

tbsp

Olive Oil

Other

Honey

Vegetables

tbsp

Shallot

finely chopped

piece

Jalapeno Chillies

roughly chopped

stalk

Celery

peeled into ribbons

handful

Celery Leaves

yellow leaves from the centre

Method

Preheat the grill to a medium-high setting.

Combine shallots, parsley, chillies, oregano, chives, vinegar, olive oil, Tabasco, and lemon juice in a bowl.

Toss the salad with enough dressing to coat the ingredients evenly.

Whisk together crème fraîche, honey, vinegar, and mayonnaise until the dressing is smooth.

Serve the poussin drizzled with sauce alongside the walnut salad.

Mix celery, walnuts, stilton, parsley, and celery leaves in a separate bowl for the salad.

Grill the poussins for 8-10 minutes until cooked through and squeeze the roasted lemons over them.

Fry the poussins and lemon halves in a hot ovenproof griddle pan for 2-3 minutes per side until golden-brown.