GREEK LEMON SPATCHCOCK WITH BEANS AND FETA

INGREDIENTS

4 Game Farm Spatchcock
2 lemons, rind finely grated, juiced
1/4 cup chopped fresh oregano
3/4 teaspoon sea salt
2 tablespoons olive oil
2 garlic cloves

Beans and Feta
2 tablespoons olive oil
1 tablespoon honey
2 tablespoons lemon juice
500g green beans, trimmed
125g feta cheese, crumbled

METHOD

Use kitchen scissors to cut spatchcock in half lengthways. Combine lemon rind, juice, oregano, oil and garlic in a small bowl. Pour over spatchcock and leave to marinate for one hour. Preheat grill on high. Remove spatchcock from marinade and place halves on grill tray, skin side down. Cook under preheated grill for 10 minutes, basting occasionally with marinade. Turn spatchcock over and cook for a further 10 minutes until cooked through and skin is golden. Serve with the beans and feta.

Beans and Feta
Bring a large pot of water to a boil. Combine the oil, honey and lemon juice in a large bowl. Cook the beans until just tender, about two to three minutes. Drain the beans well, and then add them, along with the cheese to the bowl. Toss to combine and season to taste.