Grilled Spatchcock with Salad Recipe | myfoodbook

Ingredients

• 2 Game Farm Spatchcock, butterflied
• 4 tbsp olive oil
• Sea salt and pepper
• 2 bunches whole baby beetroot, stems removed, peeled and washed
• 2 whole oranges, skins and white pith removed, sliced into thin disks
• 100g watercress, washed and thick stalks removed
• 1/2 cup mixed baby herbs
• 2 spring onions, green part only, thinly sliced
• Juice of 1/2 an orange
• 1/4 cup olive oil