Recipe - Paprika spatchcock with tabbouleh, rocket salad and yoghurt

This recipe comes courtesy of the March 2010 edition of Delicious Magazine.  This was my first attempt at cooking spatchcock, so I wanted it to be yummy.  I searched around for a suitable spatchcock recipe and when I couldn't find one, I found inspiration in the Delicious Magazine I had bought the previous day.

I substituted chicken for these free-range Thirlmere spatchcock from Urban Food Market.  I also substituted quinoa with cracked wheat, but a chunky variety, just because it looked a little different.

Ingredients

1 cup (200 g) cracked wheat or quinoa
1 bunch flat leaf parsely, leaves picked, finely chopped
2 tbs finely chopped mint or coriander (I used mint, and used more)
8 cherry tomatoes, however don't restrict yourself.  Feel free to bump up the raw food intake in all meals!
3 spring onions (I only used one - not a huge fan - and sliced it really finely)
1/4 cup (60 ml) extra virgin oilive oil (I reduced the amount because it felt like A LOT of oil!)
2 tbs lemon juice
1 1/2 tsp paprika, plus extra to sprinkle
1 tsp ground cumin
pinch cayenne pepper
1 tsp caster sugar
100g low fat thick greek yoghurt
1 tbs olive oil
Few handfuls of rocket
pine nuts
oil & lemon juice for rocket salad

Prepare the cracked wheat or quinoa according to the packet directions.  Allow to cool after cooking. Add herbs, tomato and spring onions and toss to combine.

Combine oil, lemon juice, 1/2 tsp paprika (warning, not all of it like I did), cumin, cayenne pepper and sugar, then season.

Place yoghurt in a bowl and drizzle over 2 tsp dressing, then sprinkle with some paprika.  Toss cracked wheat or quinoa salad in remaining dressing.

Toss rocket, pine nuts, oil and lemon.

Preheat grill or barbeque to medium-high.  Mix oil and remaining paprika, season, then brush over spatchcock.  Grill until cooked (ensure flesh is not pink, but cooked through). Ours took around 20 mins.

Serve with cracked wheat or quinoa salad, rocket salad and yoghurt.