Preserved vine leaves can be purchased from the deli. Wrap them around small whole fish, pork fillets and chicken or use them to make dolmades.
6 pickled vine leaves
2 cups roughly chopped sourdough bread
100g haloumi, diced
3 pieces preserved lemon, pulp removed,
rind finely chopped
⅓ cup walnuts, roughly chopped
1 egg, whisked
pepper, to season
1 organic free-range no. 18 chicken
olive oil spray
1 cauliflower, florets removed
1 tbsp olive oil
3 green onions, thinly sliced
1 Preheat oven to 200C. Put vine leaves in a bowl and cover with hot water for 10 minutes to remove vinegar. Drain and dry on paper towel. Meanwhile, combine bread, haloumi, preserved lemon rind, walnuts and egg in a bowl. Season with pepper. Fill chicken cavity with bread mixture. Tuck wings underneath. Tie legs together with kitchen twine. Cover chicken with vine leaves.
2 Put chicken in a roasting pan. Spray with oil. Roast for 1 hour 30 minutes or until cooked through. Transfer to a chopping board. Cover with foil to keep warm. Stand for 10 minutes before serving.
3 Meanwhile, bring a saucepan of water to the boil. Add cauliflower florets and simmer for 8–10 minutes or until tender. Drain. Heat butter and oil in a frying pan over medium heat. When butter has melted add cauliflower florets and cook, stirring often, until golden. Add green onion and toss until well combined. Cook for 1 minute or until green onion is tender. Season cauliflower. Serve chicken with cauliflower.