Roast Chicken With Tahini, Lemon, and Mint

Ingredients

• 2 tbsp olive oil
• 1 chicken (about 1.5kg), butterflied
• 1 tsp each ground cumin and ground coriander
• 1 lemon, halved, plus extra wedges to serve
• 40 gm roasted almonds, coarsely chopped
• ¼ cup (loosely packed) each flat-leaf parsley and mint, coarsely chopped
• To serve: snow peas and green beans, trimmed, blanched
• Yoghurt tahini dressing
• 120 gm thick Greek-style yoghurt
• 40 gm hulled tahini
• Juice of ½ lemon
• 1 tbsp extra-virgin olive oil
• ½ garlic clove, finely grated
• Pinch of finely ground cumin