Preheat the barbecue: when the coals are silvery in colour it’s ready.
Add the Douglas fir pine to the coals, keeping back a small amount to use as a brush.
Prepare the tenderstem broccoli for the salad. Bring a medium sauceepan of water to the boil. Once the water is boiling, blanch the broccoli for 2 minutes then drain and immediately plunge into a bowl of cold water to refresh.
Put the poussin on a board and cur through the back of each bird. Turn over, open each one out then flatten by pressing down on the breast bone. Brush with oil andseason. Place on the barbecue (or on a large, hot chargrill pan).
Cook for 25–30 minutes, turning halfway, until cooked through. Place on a board to rest.
To make the ranch dressing, put all the ingredients into a bowl and season with salt and pepper. Whisk everything together.
Drizzle the tenderstem broccoli and kale with oil, place onto the barbecue with the bread and cook for 1–2 minutes until charred.
Place the dandelion leaves on a large platter, top with the tenderstem broccoli and kale. Cut the bread into large chunks and toss in.
Cut each poussin into four pieces, season and pop back on the barbecue for a final 5 minutes to warm through.
Arrange the poussin on top with the figs then scatter over the grapes. Drizzle the ranch dressing over the top and serve.
Preheat the barbecue: when the coals are silvery in colour it’s ready.
Add the Douglas fir pine to the coals, keeping back a small amount to use as a brush.
Prepare the tenderstem broccoli for the salad. Bring a medium sauceepan of water to the boil. Once the water is boiling, blanch the broccoli for 2 minutes then drain and immediately plunge into a bowl of cold water to refresh.
Put the poussin on a board and cur through the back of each bird. Turn over, open each one out then flatten by pressing down on the breast bone. Brush with oil andseason. Place on the barbecue (or on a large, hot chargrill pan).
Cook for 25–30 minutes, turning halfway, until cooked through. Place on a board to rest.
To make the ranch dressing, put all the ingredients into a bowl and season with salt and pepper. Whisk everything together.
Drizzle the tenderstem broccoli and kale with oil, place onto the barbecue with the bread and cook for 1–2 minutes until charred.
Place the dandelion leaves on a large platter, top with the tenderstem broccoli and kale. Cut the bread into large chunks and toss in.
Cut each poussin into four pieces, season and pop back on the barbecue for a final 5 minutes to warm through.
Arrange the poussin on top with the figs then scatter over the grapes. Drizzle the ranch dressing over the top and serve.
