Spatchcock and prosciutto roll Recipe | myfoodbook | How to cook spatchcock

Ingredients

• 1 pack Game Farm deboned spatchcock (300 - 350g)
• 4 - 6 slices prosciutto
• Olive oil for brushing
• Stuffing: 10g butter
• 1 eschallot, finely chopped
• 1 tablespoon pine nuts
• 1/2 cup cooked quinoa (2 tablespoons uncooked)
• 30g semi dried tomatoes, chopped
• 6 Kalamata olives, sliced
• 1 tablespoon chopped parsley
• 1 tablespoon chopped mint leaves
• 1 egg, lightly beaten
• To serve: Green Salad