Butterflied Roast Chicken with Australian Native Rub & Fattoush Salad - Foodland

Ingredients

• 1 x 1.5kg free range chicken, backbone removed and butterflied
• 1 tbsp olive oil
• ½ cup dukkah
• ¼ cup dried saltbush leaves
• 2 tbsp ground bush tomato
• 2 tsp sea salt flakes
• 1 tsp ground black pepper
• 1 lemon cut into slices
• 2 lemons, cheeks removed and grilled
• ½ cup extra virgin olive oil
• 2 large pieces Lebanese bread, cut into quarters
• 2 x punnet grape cherry tomatoes cut in half
• 2 Lebanese cucumbers, seeds removed and diced
• 1½ cups loosely packed parsley leaves
• ½ cup mint leaves
• 1 medium red capsicum, seeds removed and diced
• 4 large red radishes, finely sliced
• 6 spring onions, sliced
• Salt and pepper to taste
• 1 tbsp sumac
• ½ cup olive oil
• Juice and zest of 1 lemon