RECIPE: Pomegranate glazed BBQ spatchcock with mint, pistachio and bulgur salad

By Marni Dixit May 19, 2017

Melissa Dixon, Head Chef at Bistro on Hermitage has provided us with a beautiful recipe to enjoy with James Estate Wines 2016 Estate Rosé!


2 x Spatchcock, butterflied  

50ml Pomegranate Molasses 

1 Lemon, zested and juiced 

½ Bunch Thyme, picked  

1 Bunch Mint, picked and chopped 

½ Bunch Continental Parsley, picked and chopped 

100g Pistachios, chopped 

100g Bulgur, soaked in hot water for 5mins 

100ml Olive Oil 

1 Pomegranate, seeds removed  



In a bowl add together pomegranate molasses, lemon zest, thyme and ½ olive oil. Add spatchcocks and marinate for minimum 2 hrs. 

Add chopped mint, parsley, pistachio’s, pomegranate seeds, soaked bulgur, lemon juice and remaining olive oil to a bowl, mix together, season with salt and pepper. 

Heat BBQ, over a medium heat, grill spatchcocks till cooked approx. 15mins on each side. Brush over marinade from the spatchcocks as you grill. 

Cut spatchcocks into 4 pieces. 

Add some salad to a platter and top with BBQ’d spatchcock pieces.  

Enjoy with a glass of James Estate 2016 Estate Rosé.