Barbecued Spatchcock With Zucchini and Olive Salad

Ingredients

• 4 spatchcock (about 500gm each), butterflied
• 50 ml olive oil
• 12 anchovy fillets, finely chopped
• 3 garlic cloves, finely chopped
• 3 tbsp finely chopped thyme
• Finely grated rind and juice of 2 lemons
• Zucchini, fennel and olive salad
• 1 tsp fennel seeds
• ½ tsp dried red chilli flakes
• 60 ml extra-virgin olive oil (¼ cup)
• 30 ml aged red wine vinegar
• Juice of ½ lemon
• 3 zucchini, thinly sliced
• 1 baby fennel bulb, thinly sliced on a mandolin, fronds reserved
• 100 gm Ligurian olives, pitted
• ½ cup coarsely torn flat-leaf parsley
• 2 spring onions, thinly sliced