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@dooks
This is boss and was a total success thanks dude. Was absolutely delicious and i'll def make it again.
In the end I made a sort of ras al hanout-esque dry rub to coat two large chickens that I spatchcocked and roasted but over a grill pan so a lot of the fat dripped away. 40 mins on a medium heat then covered with foil and turned right down for the rest so they got crispy skin but stayed moist. served them roughly chopped so people could get a mix of dark and white meat.
Also did a load of lamb leg steaks marinated in tonnes of garlic, lemon, black pepper and olive oil and crushed rosemary. Barbecued them but kept just pink in the middle.
My missus did that Ottolenghi green lentil and spiced rice thing with the sweet crispy onions on top http://www.theguardian.com/lifeandstyle/2010/oct/09/mejadra-recipe-yotam-ottolenghi
I made a huge fatoush style salad of cucumber, red onion, radish, celery, tomato, mint, parsley, lemon juice with hummus and yoghurt dressings on the side.
I had bought loads of flatbreads but with the mejadra there wasn't much need for them. Just realised I forgot to char the fennel. Ah well.
No pics as I was too busy cooking then eating then drinking (all whilst entertaining a gaggle of feral toddlers).