Pressed Spatchcock with Hazelnut Romesco and Soy Bean Hummous

by Leah Halmagyi


  • 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.