- 1 x 1.4kg whole chicken
- 60g (1/4 cup) butter, softened
- 4 thyme sprigs, roughly chopped
- 1 tsp chilli powder
- 1 garlic head, split in half
- 1 lemon, cut into wedges
- 1/2 cauliflower head, prepared into florets
- 1 garlic clove, minced
- 600g (2 1/2 cups) canned chickpeas, drained
- 3 tbs tahini
- 3 tbs extra virgin olive oil, plus extra to serve
- 1/2 lemon, juiced
- 8 large egg whites
- 50g (1/3 cup) coconut flour
- 150ml water
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 handful mint leaves, finely chopped
- 250g (1 1/2 cups) dried chickpeas, soaked in water overnight
- 1 zucchini, grated
- 2 garlic cloves, minced
- 1 large handful flat-leaf parsley, chopped
- 1 small handful coriander, leaves only, chopped
- 1 1/2 tsp baking powder
- 3-4 tbs plain flour, plus extra as needed
- Vegetable oil, for deep-frying
Carrot and Cabbage Slaw
- 4 tbs olive oil
- 2 tbs lemon juice
- 2 large carrots, peeled, julienned, to serve
- 1/2 small red cabbage, shredded, to serve
- 1/4 small white cabbage, shredded, to serve
- 8 Lebanese cucumbers, cut into strips, to serve
- 1 bunch oregano, to serve
- Lemon wedges, to serve
Preheat the oven to 190C (375F). Pat the chicken dry and season the inside of the cavity with salt and pepper.
Mash the butter with the chopped thyme, chilli powder and plenty of seasoning. Rub all over the outside of the chicken, massaging well with your hands. Stuff the cavity with the garlic and lemon wedges. Truss the chicken with kitchen string.
Roast for about 1 hour 15-25 minutes, basting occasionally, until the juices run clear when the thickest part of the thigh is pierced and the meat registers at least 74C (165F) on a meat thermometer.
Meanwhile, to make the hummus, steam the cauliflower in a covered steaming basket set over a half-filled saucepan of simmering water for about 3-4 minutes or until tender.
Drain in a colander then transfer to a processor and add the remaining ingredients for the hummus. Blend on high until mostly smooth, adding a little hot water to thin out the consistency if desired. Season to taste with salt and pepper. Cover and chill until ready to serve.
For the wraps, whisk together the egg whites, coconut flour, water, baking powder, salt and mint in a mixing bowl until combined.
Grease a cast-iron or heavy-based frying pan with some olive oil. Set over a moderate heat until hot. Add a small ladle of the batter to the pan, tilting to coat the surface entirely.
Cook batter until set underneath for about 2-3 minutes or until golden brown. Flip and cook the other side for an additional minute before sliding out of the pan onto a plate. Cover with aluminium foil. Repeat for the remaining wraps to make eight in total.
To make the falafel, drain the chickpeas and place in a large mixing bowl with the zucchini, garlic and herbs. Break up with a stick blender until combined but not totally smooth.
Sprinkle over the baking powder and flour and mix with your hands until a rough, non-sticky dough forms, adding more flour as needed. Season well.
Heat at least 8cm (3 inches) of oil to 180C (355F) in a large, heavy-based saucepan set over a high heat. Carefully lower three or four falafel into the hot oil and fry, in batches, until golden brown. Drain on kitchen paper and cover loosely with aluminium foil to keep warm.
Remove the chicken from the oven when ready. Cover with aluminium foil and let rest for at least 10 minutes.
Meanwhile, to make the slaw, whisk together the olive oil, lemon juice and some salt and pepper in a large mixing bowl. Add the carrots and both cabbages, tossing to combine.
Serve the slaw and cucumbers alongside the roast chicken, wraps, hummus and falafel. Garnish with oregano leaves and serve with lemon wedges.