Eat

Pomegranate Glazed BBQ Spatchcock With Mint, Pistachio & Bulgar Salad

This Mediterranean-inspired spatchcock dish is quick to make and full of flavour. Serve as a share style main meal and enjoy with Rosé... 

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Recipe by: Recipe by Melissa Dixon, Head Chef, Bistro On Hermitage
Serves 4
Difficulty Easy

Method

  • Step 1. In a bowl add together pomegranate molasses, lemon zest, thyme and ½ olive oil. Add spatchcocks and marinate for minimum 2 hrs.

  • Step 2. Add chopped mint, parsley, pistachio’s, pomegranate seeds, soaked bulgur, lemon juice and remaining olive oil to a bowl, mix together, season with salt and pepper.

  • Step 3. Heat BBQ, over a medium heat, grill spatchcocks till cooked approx. 15mins on each side. Brush over marinade from the spatchcocks as you grill.

  • Step 4. Cut spatchcocks into 4 pieces. Add some salad to a platter and top with BBQ’d spatchcock pieces. WINE PAIRING: James Estate 2016 Estate Rosé.

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