GREEK-STYLE GRILLED SPATCHCOCK PLATTER

Serves 4 2 x 500g spatchcocks, butterflied, halved 1 tablespoon dried Greek oregano 4 lemons, roughly chopped 6 garlic cloves, peeled, crushed ⅓ cup olive oil 1 cup natural Greek-style yoghurt 1 Lebanese cucumber, deseeded, finely diced 2 tablespoons finely chopped mint 2 tablespoons finely chopped flat-leaf parsley 4 large potatoes, peeled, cut into 3cm pieces 4 Greek pita breads 3 Roma tomatoes, sliced 125g feta, crumbled extra mint leaves, to garnish extra virgin olive oil, to drizzle

Using a sharp knife, cut 3 slashes in skin of each spatchcock half. Place in a large bowl with oregano, and half each of lemon, garlic and olive oil. Season. Place in refrigerator for 2 hours to marinate. Combine yoghurt, cucumber, mint, parsley and remaining garlic in a bowl. Season. Cover tzatziki and refrigerate. Preheat oven to 200°C. Combine potato and remaining lemon and oil in a bowl. Spread mixture over a baking tray lined with baking paper. Roast for 40 minutes or until golden and crisp. Heat a chargrill or barbecue grill over a medium heat. Chargrill spatchcock, skin-side down, for 3–4 minutes each side or until golden. Transfer to a baking tray and roast, skin-side up, in oven for 10 minutes or until cooked through. Chargrill pita for 2 minutes each side or until warm. Arrange spatchcock, potato mixture and tomato on a platter. Top with feta, extra mint and extra virgin olive oil. Serve with pita and tzatziki.