Name: Grilled poussin, fattoush and tahini yoghurt
Total time: 1 h
Yield: Serves 4
Ingredients: 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; 25g tahini; ½ lemon juiced; 250g Greek yoghurt; 1 small clove garlic finely chopped; 25ml olive oil; 2 tsp coriander seeds toasted and crushed; 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; ½ tbsp pomegranate molasses; ½ tbsp moscatel or balsamic vinegar; ¼ clove garlic finely chopped

Home
Recipes
Meat and poultry
Grilled poussin, fattoush and tahini yoghurt

Grilled poussin, fattoush and tahini yoghurt

Published: December 19, 2014 at 2:33 PM

Save recipe

Serves 4

A little effort

Total time: 1 hr

+ marinating

0 reviews

loading...

Get 5 months for £5 when you subscribe today

Butterflied poussin is ideal for a dinner-party main course. This recipe, with Middle Eastern flavours of fattoush and tahini is both easy and impressive.

Skip to ingredients

Alternatives

Complete the dish

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

Ingredients

Nutrition

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

½ tbsp pomegranate molasses
½ tbsp moscatel or balsamic vinegar
¼ clove garlic

finely chopped

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.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue