Poussin with Spicy Corn Salad Recipe

Poussin: Preheat the oven to 220C (425F/Gas 7). Season the poussin liberally with salt and pepper inside and out. Thinly slice the lime and squeeze some of the juice over the skin of the poussin. Put some lime slices into each poussin cavity, then tie the legs together with kitchen string. Place the poussin with their breast sides up in a roasting tin and drizzle with olive oil. Bake for 35 minutes, or until golden and cooked. Serve with spicy corn salad and coriander leaves. Spicy Corn Salad: Bring a saucepan of water to the boil over a high heat, add the corn kernels and green beans and cook for 30 seconds. Drain and refresh under cold running water. Whisk the olive oil, lime juice, chilli, sea salt, pepper, cayenne pepper and cumin together in a large bowl to combine. Add the corn, beans and remaining ingredients and stir to combine. Allow to rest for 20 minutes so the flavours can develop. Stir again and serve.