Lemon and honey spatchcock chicken with quinoa and broad bean salad

Ingredients

For the marinade

• 150g/5½oz whole preserved lemon

• 4 garlic cloves

• 1 sprig fresh rosemary, leaves only

• 90g/3¼oz clear honey

• 50ml/2floz olive oil

• 3 green chilli, seeds removed, roughly chopped

• pinch red chilli flakes

For the chicken

• 1.2kg/2lb 12oz chicken, spatchcocked and backbone removed

For the quinoa salad

• 1 tbsp rapeseed oil

• 1 tbsp pumpkin seeds

• 1 tbsp sunflower seeds

• 200g/7oz cooked quinoa

• 2-3 tbsp Gordal or Queen green olives, pitted and cut into segments

• 1 preserved lemon, finely sliced

• 60g/2¼oz small broad beans

• small handful fresh parsley

• small handful mint

• salt and freshly ground black pepper

For the dressing

• 30g/1½oz clear honey

• 1 lemon, juice only

• 90ml/3½fl oz olive oil