Spatchcock, Coconut, Lemon & Quinoa..

• 2 whole spatchcocks de-backboned flattened separate the legs by cutting them off and cut the breasts down the middle so you end up with 8 pieces
• 40 ml olive oil
• 2 Tablespoons ginger grated
• 2 cloves of garlic
• 125 ml lemon juice squeezed 1/2 cup
• 250 ml coconut milk 1 cup
• 40 ml palm sugar syrup or maple syrup
• 40 ml fish sauce 2 Tablespoon
• 300 gm quinoa cooked cold or warm

Salad

• 6 whole snowpeas julienned
• 1 cup Coriander leaves
• 1 cup mint leaves
• 1/2 bunch chives cut matchstick size
• 1/2 whole chilli sliced deseeded
• 100 gm carrot grated or thin sliced
• 1 in small cucumber Lebanese cutribbons

Coconut dressing

• 80 ml coconut milk or cream (4 tablespoons)
• 20 ml fish sauce 1 tablespoon
• 20 ml palm sugar syrup or maple syrup-1 Tablespoon
• 50 ml lemon juice 1/2 lemon