Road-Kill Rooster With Chorizo And Watermelon Salad
This isn’t about the chook – it’s just a supermarket-bought butterflied number – but the salad is to die for. Serves 4 - 1 vacuum-sealed butterflied chicken (bone in, about 1.5-2kg)
- ½ small watermelon, diced into 2cm pieces
- 2 chorizo sausages (skin peeled off) and chopped into disks
- 1 punnet cherry tomatoes
- 1 bag of store-bought rocket leaves
- PESTO
- 1 bunch of parsley, roughly chopped
- 2 cloves garlic, crushed
- 40ml olive oil
Pre-heat your camp oven to medium heat (about 160°C). Place in a baking dish and cook your chicken until done (about 45 minutes to an hour). If using the fire, cook your bird as per normal. While that’s going on, combine the chorizo and tomatoes to a warm pan and cook until the sausage is nicely browned and the tomatoes have begun to collapse. Once done, arrange the leaves in a bowl and add the watermelon, sausage, and tomatoes. Mix the garlic and parsley then slowly add the oil until the pesto comes together, drizzle it over the salad and toss well to combine. Portion the chicken, add salad and serve. By Macca, extracted from Camper Trailer Australia issue 28.
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