Charred Harissa Spatchcock & Whipped Garlic Feta
Recipe / Falcon
Serves: 4
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 tbsp red-wine vinegar
¼ cup extra-virgin olive oil
2 × 600g spatchcock, butterflied 300g Greek feta 3 tbsp thick Greek yoghurt 2 cloves garlic, roughly chopped 100g mixed olives Sea salt & cracked black pepper Guindilla peppers, flatbread, lemon wedges, parsley, to serve
