Spatchcocked poussin with mango and avocado salsa and buttermilk hot sauce

Preparation time
overnight

Cooking time
30 mins to 1 hour

Serves
Serves 2

By Matt Tebbutt

Ingredients

For the poussin

  • 1 poussin, spatchcocked
  • 4 tbsp olive oil
  • ½ tsp ground cumin
  • 1 tsp garlic powder
  • ½ tsp hot smoked paprika

For the salsa

  • 1 corn on the cob
  • 1 red onion, finely chopped
  • 1 ripe mango, peeled, destoned and finely chopped
  • 1 green chilli, deseeded and finely chopped
  • ½ cucumber, finely chopped
  • 1 avocado, peeled, destoned and finely chopped
  • 1 bunch fresh coriander, finely chopped
  • 1 lime, juice only
  • 1 garlic clove, finely chopped
  • salt and freshly ground black pepper

For the buttermilk hot sauce

  • 1 tsp chipotle purée
  • 3 tsp white wine vinegar
  • 3 tsp light brown sugar
  • 50g/1¾oz buttermilk
  • 2 tbsp mayonnaise
  • ½ lime, juice only