Spatchcock and prosciutto roll
Ingredients
- 1 pack Game Farm deboned spatchcock (300 - 350g)
- 4 - 6 slices prosciutto
- Olive oil for brushing
- Stuffing: 10g butter
- 1 eschallot, finely chopped
- 1 tablespoon pine nuts
- 1/2 cup cooked quinoa (2 tablespoons uncooked)
- 30g semi dried tomatoes, chopped
- 6 Kalamata olives, sliced
- 1 tablespoon chopped parsley
- 1 tablespoon chopped mint leaves
- 1 egg, lightly beaten
- To serve: Green Salad