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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.
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
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
1/2 tsp Salt
4 flatbreads or tortilla wraps
1 whole free range chicken
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.
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.
Chop the tomatoes, cucumber, radish, spring onions and herbs and mix in a bowl. Combine the dressing ingredients and toss through the salad.
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.