BBQ Chicken with a Pea and Mint Salad.

 
The trick to a juicy chicken roasted in either the oven or the BBQ is to cook it breast side down stuffed with a lemon that’s been stabbed a few times with a knife. The juices run into the breast and the lemon releases moisture from the inside out.  Turn the chicken breast side up for the last 15 minutes to crisp up the skin.

The chickens we get from K. Walkers Butcher in Kilcreggan are huge so go onto the BBQ for up to 2 ½ hours until the juices run clear.
 
Pea and Mint Salad for 4
Handful of peas per person
Half a head of broccoli cut into small florets
Half a large cucumber
1 side of a red pepper
6 large mint leaves finely sliced
2 tablespoons of white wine vinegar
2 tablespoons of olive oil
Salt and pepper
 
Cook the peas from frozen according to the packaging then put into iced water to stop the cooking (blanch and refresh)
Same for the broccoli.
Fine chop the red pepper
Slice the cucumber length ways and slice each half again lengthways and dice.
Drain the peas and broccoli
Mixed together with the cucumber and pepper,  add the white wine vinegar, olive oil and season
Leave to one side for an hour
Add the mint just before serving.