Beer-can Chicken Chilli Barbecued Haloumi with Courgette Salad

SERVES 4 PREPARATION & COOKING 1 HOUR, 40 MINUTES (PLUS STANDING)

1.6kg whole chicken 2 teaspoons fennel seeds 2 teaspoons sweet paprika 1 teaspoon ground cumin 1 teaspoon Mexican chilli

powder

1 tablespoon brown sugar 1 tablespoon sea salt

flakes

1 teaspoon freshly ground

black pepper 2 tablespoons olive oil 1 teaspoon finely grated

lemon rind

1 tablespoon lemon juice

473ml can beer, at room

temperature roasted tomatoes, grilled lemon halves, parsley leaves to serve

1. Preheat a covered barbecue with all burners on low and hood closed until the temperature reaches 240°C (or follow manufacturer’s instructions).

2. Pat chicken dry inside and out with a paper towel. Pound fennel seeds using a mortar

and pestle. Combine crushed seeds with spices, sugar, salt and pepper in a small bowl. Stir in oil, rind and juice. Rub spice mixture over chicken and inside the cavity.

3. Pour ½ cup of the beer out of the can (reserve for another use). Place can in the centre of a medium disposable foil roasting pan lined with crumpled foil. Use crumpled foil to hold can upright. Place chicken upright on can, pushing can into the chicken cavity. Carefully place pan in centre of barbecue; turn burners off underneath chicken, leaving other burners on low. Cook with hood closed for 1 hour, 10 minutes, rotating halfway through or until golden all over and juices run clear.

4. Cover chicken loosely with foil; rest for 15 minutes. Remove can from chicken just before serving. Serve with roasted tomatoes, grilled lemon halves and parsley.

SERVES 6 (AS A STARTER)

PREPARATION & COOKING 30 MINUTES (PLUS REFRIGERATION)

½ cup lemon juice

¼ cup honey 2 tablespoons extra virgin

olive oil

1 garlic clove, crushed 1 fresh long red chilli,

thinly sliced

750g haloumi cheese,

cut into 1cm slices 2 courgettes

170g asparagus, trimmed ½ cup mint leaves

50g sorrel leaves (see tip)

1. Combine juice, honey, oil, garlic and chilli in a small jug.

2. Place haloumi in a large shallow dish. Pour half the juice mixture over haloumi; cover and refrigerate for

1 hour. Reserve remaining juice mixture for dressing.

3. Using a vegetable peeler, cut courgette and asparagus into long thin ribbons and rounds. Combine courgette, asparagus and mint in a large bowl; place on a platter.

4. Cook haloumi on a heated oiled barbecue flat plate (or grill plate or pan) over medium-high heat for 1½ minutes on each side or until browned lightly. Pour any remaining marinade from dish over haloumi and cook for 1 minute to caramelise.

5. Serve haloumi with salad, drizzled with the reserved dressing.