Anchovy and dill char-grilled chicken with fennel and walnut salad

Combine yoghurt, anchovy, garlic, paprika and dill in a large non-reactive bowl. Add chicken and turn to coat. Stand to marinate (20 minutes).

Heat a lightly greased char-grill pan over medium-high heat. Drizzle chicken with olive oil and season. Place chicken on barbecue, skin-side up, and char-grill for 30 minutes. Turn chicken, place onion wedges around chicken and char-grill until chicken and onions are charred and tender and chicken juices run clear when thigh is pierced with a skewer (10-15 minutes). Transfer chicken to a plate and rest loosely covered with aluminium foil (15 minutes).

Meanwhile, for fennel and walnut salad, thinly slice fennel on a mandolin and place in a bowl of iced water to crisp. Combine olive oil, mustard, lemon juice and zest in a large bowl, season and whisk to combine. Drain fennel and pat dry with a clean tea towel. Add fennel, reserved fronds, olives, walnuts and herbs to dressing, toss to coat and season to taste.

Transfer chicken to a chopping board and joint into 8 pieces. Arrange on a serving platter with charred onion. Drizzle with pan juices and scatter with extra dill and serve with fennel and walnut salad on the side.