4 bay leaves
1 cinnamon stick
4 garlic cloves, halved
1 tbsp rosemary sprigs
8 tbsp olive oil, plus extra for drizzling
300g kale or spinach, stalks removed
juice of 1 lemon
1 pomegranate, halved
2 spring onions, trimmed and chopped
4 tbsp store-bought aioli
1 tsp smoked paprika
TO SERVE: chervil sprigs
1 Place spatchcock in a bowl with bay leaves, cinnamon stick, garlic, rosemary and half the olive oil. Marinate for an hour.
2 Preheat oven to 200°C, place spatchcock and marinade ingredients in a roasting tin and cook for 30-40 minutes.
3 Meanwhile, cook farro according to the packet instructions, then drain and place in a bowl.
4 Place kale in another bowl, add lemon juice and a good pinch of sea salt. Scrunch it up and leave for 10 minutes.
5 Add kale to farro and season generously. Add remaining olive oil and seeds from half pomegranate. Combine well and transfer to a serving platter.
6 To make paprika aioli, mix aioli and paprika. Place in a small bowl.
7 Top with spatchcock (cut in half if preferred) and sprinkle with spring onions. Squeeze juice out of the remaining pomegranate over the salad, drizzle with olive oil, scatter with chervil and serve immediately, with paprika aioli on the side.
This spatchcock recipe needs, nay demands, pinot noir. However, it must be a lithe, fine-boned pinot, one with bright red fruit flavours, mild-mannered tannins and a ping of zesty acidity. This pinot from Seville Estate in the Yarra Valley offers all that and more – with a mouth-pleasing synergy between the acid-etched pomegranate and the juicy strawberry flavours of the pinot. The inclusion of cinnamon and rosemary in the recipe sits well with the Seville Estate’s spiciness, with the wine delivering sufficient punch to equal the egg and olive oil richness of the paprika-spiked aioli.