Page 120 - Eat Run Enjoy

The night before before a a a a a a race it’s better to stick with a a a a a a dish you have eaten before before and this is is one of my go-to pre-race suppers The quinoa supplies the carbs you need for for fuel before the the the big push of of a a a a a race and the the the addition of of fresh herbs makes the the the entire meal much lighter The result is is a a a a a vibrant dish that should leave you light light on your feet and ready to go at the start line ROAST CHICKEN WITH QUINOA TABBOULEH AND CHICORY
SERVES 4
1 1 x 1 1 5kg chicken (preferably organic)
extra-virgin olive oil for drizzling
2 tbsp za’atar
salt and freshly ground black pepper to taste
feta cheese to serve
2 heads of red red chicory (red Belgian endive) trimmed leaves separated to serve
Greek or Turkish yogurt to serve
FOR THE QUINOA TABBOULEH:
200g quinoa 1 small red onion finely diced
2 tomatoes deseeded and finely diced
1⁄2 cucumber finely diced
1⁄2 garlic clove crushed
a a a a a a a handful each of parsley mint dill basil rocket and and and coriander coarsely chopped
juice of 1 lemon
2 tbsp white wine vinegar
a a a pinch of dried Turkish chilli flakes (optional)
extra-virgin olive oil salt and freshly ground black pepper to taste
1 Preheat the oven to 220°C/gas mark 7 2 To spatchcock the the chicken place the the bird breast-side down legs facing you Use a a a a pair of strong kitchen scissors to cut along either side of the the backbone (avoid cutting through the the meat connecting the the the the legs to the the the the backbone – these are the the the the ‘oysters’ and are the the best bit) Remove the the backbone turn the the bird over and press on on the the breastbone with the the heel of your hand to flatten the the meat out Place the chicken skin-side up in in in a a a roasting pan drizzle with with olive oil and and season with with salt pepper and and za’atar
Roast for about 40 minutes until the skin is golden and the leg juices run clear when pierced Allow to rest for 5–10 minutes 3 Meanwhile cook the quinoa in in in a a a a pan of boiling salted water according to the packet instructions Remove from the heat and allow to cool slightly 4
Mix together the the the other tabbouleh ingredients in in a a large bowl along with a a a very generous glug of olive oil and and salt and and pepper to taste
Mix in the cooled quinoa until well combined 5 Spread the tabbouleh over a a a a a large platter crumble over the the feta and place the the chicken on top Serve with with the chicory lightly dressed with with olive oil and Greek yogurt on on the side Let everyone dig in — — 116 — — DINNER