- 4 x spatchcocks
- sea salt flakes and freshly-ground black pepper
- 1 cup extra virgin olive oil
- 100g hazelnuts, toasted
- 10 cloves garlic
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 slice sourdough bread, soaked in sherry
- finely-grated zest and juice of 2 limes
- 250g soy beans, blanched
- 1 bunch parsley leaves
- 1 bunch coriander leaves
- 2 Tbsp tahini
- juice of 2 lemons
1 Use a sharp pair of scissors to remove the backbone from the spatchcocks, then season generously with salt and pepper. Rub with 2 Tbsp extra virgin olive oil, then cook on a hot ribbed griddle, pressed down with a heavy tray for 20 minutes, turning once.
2 Combine the hazelnuts, half the garlic, spices, bread, lime zest and juice and ½ cup extra virgin olive oil in a blender and purée until smooth. Season with salt.
3 Mix the soy beans, herbs, tahini, lemon juice and remaining garlic in a food processor with the remaining olive oil and purée until smooth. Season with salt and pepper. Spoon onto plates with the romesco, then chop the spatchcocks and serve alongside.