Charred Harissa Spatchcock & Whipped Garlic Feta
2 x 600g spatchcock, butterflied
300g Greek feta
3 tbs thick Greek yoghurt
2 cloves garlic, roughly chopped
100g mixed olives
sea salt & cracked black pepper
Guindilla peppers, flatbread, lemon wedges, parsley, to serve
Harissa
2 tsp cumin seeds
2 tsp coriander seeds
1 tsp smoked paprika
1 tsp fine salt
1 shallot, roughly chopped
4 cloves garlic
6 long red chillies, roughly chopped
100g roasted red capsicums
½ tsp caster sugar
2 tbs red wine vinegar
¼ cup extra virgin olive oil
For harissa, toast cumin and coriander seeds in a dry frypan over medium heat until toasted and fragrant. Grind to a powder in a mortar and pestle then transfer to a food processor. Add all the remaining ingredients and blend until a fine paste. Transfer to a large non-metallic bowl. Add spatchcocks and toss to coat in harissa paste. Cover and refrigerate for 2 hours or overnight.
Preheat a grill plate or BBQ over medium-high heat. Remove spatchcocks from harissa, and reserve any paste. Grill the spatchcocks for 7-8 minutes on each side, or until the internal temperature reaches 65°C on a digital thermometer when tested in the thickest part of the breast. Rest for 10 minutes. The remaining harissa can be heated in a small saucepan over a medium heat for 10 minutes, stirring occasionally, until the raw flavour has been cooked out.
Meanwhile, place feta, yoghurt and garlic into a food processor and blend until smooth. Transfer onto a platter and spread with the back of a spoon. Quarter spatchcocks and pile onto the platter. Add the guindilla peppers, olives, flatbread, lemons and parsley. Drizzle with extra virgin olive oil, season with salt and pepper and serve with remaining harissa on the side.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
