By Chef Laura Sharrad

We’re excited to have celebrity chef, author of My Italian Kitchen, TV personality and restaurant owner, Laura Sharrad, share some of her favourite recipes. Check out her mouthwatering Spiced Chargrilled Chicken, Flatbread & Pomegranate Herb Salad.

Spiced Chargrilled Chicken, Flatbread & Pomegranate Herb Salad

Serves 4–6 people 

INGREDIENTS

Chicken

• 1 freerange whole butterflied chicken
• 1 tbs smoked paprika
• 1 tsp nigella seeds, ground
• 1 tsp fennel seeds, ground
• 1 tsp chilli flakes
• Salt
• Black pepper
• Extra virgin olive oil

Herb salad

• 1 bunch mint
• 1 bunch coriander
• 1 bunch dill
• 1 bunch parsley
• Olive oil
• 2 lemons, juiced
• Salt

Yoghurt sauce

• 1 cup Greek yoghurt
• 1 clove garlic
• 1 lemon, zest and juice

To serve

• 4 flatbreads
• 1 pomegranate seeds

 

METHOD

1. Preheat barbecue.
2. Coat the chicken in the spices, season with salt and black pepper and drizzle a little extra virgin olive oil.
3. Place the chicken, skin down, onto your barbecue grill and cook until charred and the skin is golden.
4. Flip the chicken and cook until fully cooked through (or finish the chicken in the oven if preferred).
5. For the herb salad, pick all the herbs and dress with olive oil, lemon juice and salt.
6. For the yoghurt sauce, combine the yoghurt, garlic and lemon.
7. Carve the chicken and serve with the flatbread, pomegranate, yoghurt sauce and herb salad for your guests to assemble themselves, like a kebab.
8. Enjoy!

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Visit us online or at your local Early Settler store to check out this season’s furniture and homewares range. And find more scrumptious appetiser, dinner, cocktail and dessert recipes for your summer entertaining.

Laura Sharrad

Originally from Melbourne before relocating to McLaren Vale in South Australia, Laura Sharrad grew up with a wooden spoon in her hand cooking beside her nonnas. Her rich Italian heritage has played a heavy hand in her epicurean journey, which was further strengthened after living in Tuscany. A former MasterChef contestant and an extensively trained chef, the impressive career of this now-25-year-old has leapt from strength to strength. Laura recently opened her own restaurant, Nida Bar and Pasta, with her husband and fellow chef, Max Sharrad. With another restaurant and cookbook in the works, Laura says the long‑term dream is to buy a property on the Fleurieu Peninsula in South Australia, teach students to cook and grow produce for a small sustainable restaurant.

Instagram: @laurasharrad