MINT AND LIME CHICKEN WITH WATERMELON SALAD
SERVES 4 PREP 15 MINUTES (PLUS MARINATING) COOK 55 MINUTES
2 green onions, roughly chopped 2 garlic cloves, quartered ¼ cup extra virgin olive oil 2 tablespoons lime juice 1½ cups fresh round-leaf mint leaves 1.7kg whole chicken ¼ small seedless watermelon, cut into 1.5cm cubes 1 Lebanese cucumber, thinly sliced 1 long green chilli, finely chopped 2 teaspoons lime zest 1 tablespoon sea salt
1 Place onion, garlic, 2 tablespoons oil, 1 tablespoon lime juice and ½ cup mint in a small food processor. Process until finely chopped. Season with pepper. 2 Pat chicken dry with paper towel. Place on a chopping board, breast-side down, with the cavity facing you. Using kitchen scissors, cut along both sides of the backbone and discard. Open out chicken. Turn over. Press down with the heel of your hand, to flatten. Place in a glass or ceramic dish. Add mint mixture. Rub to coat. Cover. Refrigerate for 30 minutes to allow flavours to develop. 3 Preheat a barbecue hotplate (with hood) on medium heat, with hood closed. Cook chicken, skin-side down, on greased hotplate for 5 minutes or until skin is golden and crisp. Turn. Close hood. Cook for 45 to 50 minutes or until golden brown and cooked through. Transfer to a plate. Cover loosely with foil. Set aside for 10 minutes to rest. 4 Meanwhile, place watermelon, cucumber, chilli, ½ cup remaining mint, remaining oil and lime juice in a bowl. Season with salt and pepper. Toss to combine. 5 Place lime zest and remaining mint in a small food processor. Process until finely chopped. Add sea salt. Pulse until just combined. Transfer to a bowl. Sprinkle chicken with mint mixture. Serve with salad. NUTRITION: (per serve) 2918kj; 46.7g fat; 12.4g sat fat; 57.8g protein; 10g carbs; 4g fibre; 223mg chol; 2438mg sodium.