A weekend special at work. Firstly we boned out and butterflied the spatchcock, then marinated the spatchcock in herbs , garlic, lemon juice and olive oil. To cook it was seared in a hot pan to crisp the skin then finished in the oven.
For the salad, sauté the watermelon in a little vegetable oil and season with salt and pepper. The salt adds lots to the flavour of the salad.
Mix the watermelon, fetta and roquette add some shredded basil and coriander leaves, drizzle with a little olive oil. Arrange the salad in a bowl ,place the spatchcock on top and drizzle with balsamic reduction.
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