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Roasted garlic poussin with peppers and sauce vierge

Roasted garlic poussin with peppers and sauce vierge is built on Olive Oil and Lemon Juice. Scale it up or down for the number of people at the table.

Ingredients

• 1 tbsp
• 2 tbsp
• 6 tbsp
• 2 tbsp

Method (preview)

1. 1

   For the poussin, heat the olive oil in an ovenproof pan and add the poussin and garlic.

2. 2

   Fry the poussin for 4-6 minutes, turning frequently, or until golden-brown all over.

3. 3

   Season well with salt and freshly ground black pepper, then transfer to the oven to roast for 12-15 minutes, or until cooked through.

4. 4

   For the peppers, heat the olive oil in a frying pan and add the peppers and olives.

5. 5

   Fry for 6-7 minutes, or until the peppers are tender.

6. 6

   For the sauce vierge, gently heat the oil, lemon juice and garlic in a small pan until warmed through.

7. 7

   Remove from the heat and stir in the basil.

8. 8

   To serve, place the poussin and peppers onto a serving dish and drizzle over the sauce vierge.