Rub a chicken between skin and breast and all over with combination of some soft butter, crushed garlic, sea salt (I use maldon sea salt) and olive oil mixed together (I usually do it in the mortar & pestle). Put a handful of rosemary in the chicken’s cavity with a lemon cut in half and place in a pre heated 200 degree oven for an hour or until cooked.
Quinoa has a lovely, nutty flavour and texture and is similar to couscous and bulgar wheat.
I believe you can get at Coles or from a health food shop. If you can’t find quinoa use brown couscous or brown rice.
Quinoa salad with pomegranate
3/4 cup quinoa
150g green beans topped & cut into short lengths
handful parsley leaves
2 tablespoons lemon juice
3 tablespoons extra virgin olive oil
2 lebanese cucumbers cut into chunks
1 green capsicum, deseeded & cut into strips
1 small red onion, very finely sliced
100g green olives, pitted
seeds from 1 pomegranate
extra virgin olive oil
Rinse quinoa and put in a large pan with 2 cups cold water. Bring to the boil, reduce the heat to low, cover the pan and simmer for 12-15 minutes until all the water has been absorbed.
Meanwhile blanch the beans in a pan of lightly salted boiling water for 2-3 minutes until they are bright green and tender yet crisp. Rinse under cold running water and drain well.
Put the quinoa in a bowl and stir in the parsley, lemon juice and olive oil. Season with sea salt and ground black pepper. Spoon into serving bowl and top with cucumber, capsicum, onion, olives and pomegranate seeds. Add a drizzle of olive oil and a squeeze of lemon juice to serve.