Chilli Spatchcock with Baby Beetroot Frisee
Ingredients
- 2 Game Farm Spatchcocks, butterflied
- Portuguese style (bones left in)
- 4 tbsp Bitton Chilli Garlic Marsala
- 2 tbsp olive oil
- 2 bunches baby beetroot, leaves and stalks trimmed
- 120g frisee lettuce
- 1 small Spanish onion, finely sliced
- 3 tbsp Bitton Dressing
- 50g flaked almonds, lightly toasted
- Sea salt, to season