Prep time:        15-20 mins

Cooking time:  90 mins

Serving:            6 people

 

*Modify for Low Fodmap:

  • 500g of raspberries must serve 5 or more to be Low Fodmap 
  • Swap lentils for mung bean sprouts

You will need

SPICED RUB

  • 2 tsp cumin
  • 2 tsp coriander
  • 1 tsp fenugreek seeds 
  • 1 tsp salt flakes 

SALAD 

  • 1 cup of Sunbeam Nuts - almonds, brazil nuts & hazelnuts - lightly toasted & smashed 
  • 3 stalks of kale - tough stalks removed and sliced finely 
  • 2 cups of sprouts - lentils, red clover, black mustard 
 

 

RASPBERRY VINAIGRETTE 

  • 1 punnet raspberries 
  • 1/2 pinch of salt 
  • freshly ground black pepper 
  • 200ml raspberry vinegar 
  • 180ml extra virgin olive oil 

CHICKEN

  • 1.4kg Bannockburn Free-Range Chicken 
  • 2 tbsp coconut oil, melted 
  • 3 slices of fresh ginger
  • 2 cloves of garlic - smashed in the skin 
  • 40ml maple syrup 
  • water to fill 3/4 of the cup

Step 1

Preheat oven or barbecue to medium / high. Grind the dry spice rub ingredients in a mortar and pestle, spice grinder or blender. Rub the coconut oil and spice onto chicken skin. Put all the left-over spices in the cavity of the chicken

 

Step 2

Take the chicken roaster and sit it over a baking dish. Add the ginger, garlic, maple syrup & water into the roaster cup. The aromatics will flavour the chicken & the steam from the liquid will cook the chicken faster & keep the chicken moist & succulent. 

 

Step 3

Lower the chicken cavity over the roaster cup & place the dish in the barbecue with the hood down. Cook for 1hr & 15 minutes. Remove from the heat & leave the chicken to rest on the stand while you make the salad. The steam from the water from the aromatics will keep the chicken moist. 

 

Step 4

To make the vinaigrette, place the raspberries, salt & pepper in bowl & mash a little to release some of the juices. Stir in the vinegar & oil. Set aside. Toss the kale in the bottom of a large bowl with a touch of salt & olive oil.  Add the sprouts & nuts & toss to combine.

 

Step 5

Remove the chicken from the stand. Cut the warm chicken into pieces and arrange on the salad. Spoon some raspberry vinaigrette over the top. Serve immediately.