Grilled Spatchcock with Radicchio, Boiled Egg, Walnuts and Beetroot

Grilled Spatchcock with Radicchio, Boiled Egg, Walnuts and Beetroot

Main Course

  • 2

    Number of People

  • Affordable


  • Easy


  • Prep time

  • 15 min

    Rest time


  • 500g spatchcock
  • 1 tbsp extra-virgin olive oil
  • 2 tbsp of butter
  • Radicchio, a few small leaves washed and well drained
  • 1/3 cup walnuts, toasted and chopped
  • 415g baby beets, drained of liquid and split in half (I used Three Threes)
  • ½ bunch flat-leaf parsley, roughly chopped
  • 1 lemon, to serve
  • Boiled egg and anchovy dressing
  • 1 egg, hard-boiled and finely chopped
  • 1 tsp smooth wholegrain mustard
  • 2 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 6 anchovies, finely chopped
  • 1 tbsp baby capers
  • Sea salt flakes
  • Freshly ground black pepper


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1. Mix the dressing ingredients together and rest for 10-15 minutes before serving

2. Preheat the oven to 190C

3. Pat dry the spatchcock with a paper towel to remove any access moisture, remove any extras that could be stuffed inside the cavity, i.e., giblets and neck

4. Place the spatchcock side up on a chopping board, take a large knife and insert it into the cavity of the chicken, cut down along each side of the backbone, from neck to tail and remove. Turn the chicken over and using the heel of the knife crack the breast plate to flatten out even further

5. Douse in olive oil, salt and pepper and place into your preheated Tefal* Eco Respect 24cm Ingenio pan along with the butter to brown skin side down until golden, approximately 6– 8 minutes. Turn and place into the oven for around 10- 12 minutes or until cooked through. Rest for a few minutes before cutting.

6. Split the chicken into 4 pieces, separating the legs from the breast

7. Place into a serving bowl along with the radicchio, toasted walnuts, baby beets, flat leaf parsley and boiled egg dressing. Toss gently and serve immediately

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