DIRECTIONS

For the harissa sauce, toast the whole spices by spreading them out on a baking tray and toasting in an oven preheated to 180°C for a few minutes until fragrant and just golden brown (alternatively, toast the spices in a pan placed on the barbecue). Tip the toasted spices into a pestle and mortar, or spice grinder, and grind to a coarse powder.

Prepare your barbecue and roast the peppers, chillies and tomatoes on the grill, over a direct heat, until they are evenly charred all over and the skins have split. Place the peppers into a bowl, cover with clingfilm and allow to cool.

Peel the peppers and tomatoes, discarding the skin (it should slip off easily having steamed under clingfilm) and place in the bowl of a food processor with the chillies, paprika, garlic and
a splash of olive oil. Pulse to a chunky sauce texture then add a couple of teaspoons of the dry ground spices. Mix well and taste, adding more of the spice mix if needed. Finish by seasoning with a little salt, the chilli flakes and red wine vinegar.

Rub half of the harissa sauce all over the spatchcocked chicken and leave to marinate for at least an hour or overnight. Keep the rest in the fridge for up to 3 days.

To make the tahini dressing, simply mix all of the ingredients together well with a whisk until smooth. Chill until needed.

For the bulgur wheat salad, fry the sliced spring onions in the olive oil for 3 minutes until slightly softened. Add the garlic and continue to cook for a further 2-3 minutes until the garlic and onion are soft. Add the allspice and cinnamon and stir over the heat for 1 minute. Stir in the bulgur wheat, toast gently for a couple of minutes and then add the bay leaf and water with a pinch of salt. Bring to the boil and then simmer gently for 10-12 minutes until the bulgur wheat is tender. Drain off any excess water and once cool, stir in a drizzle of olive oil, the lemon juice, preserved lemon, flaked almonds, chopped herbs and a little salt and pepper.

To cook the chicken, place breast side up onto the grill of the barbecue, over indirect heat. Close the lid and cook for approximately one hour, until the chicken is cooked through and
the internal temperature on a cooking thermometer reaches 68°C.

Once cooked, turn the chicken over and place over direct heat for 5 minutes, or until the skin is well glazed and slightly charred.

Rest for at least 20 minutes before serving with the bulgur wheat salad and tahini dressing.

Master the barbecue this summer with our Executive Chef Alan, as he shares his failsafe techniques when cooking over flames.