4spatchcock (about 500gm each), butterflied50 mlolive oil12anchovy fillets, finely chopped3garlic cloves, finely chopped3 tbspfinely chopped thymeFinelygrated rind and juice of 2 lemonsZucchini, fennel and olive salad1 tspfennel seeds½ tspdried red chilli flakes60 ml (¼ cup)extra-virgin olive oil30 mlaged red wine vinegarJuiceof ½ lemon3zucchini, thinly sliced1baby fennel bulb, thinly sliced on a mandolin, fronds reserved100 gmLigurian olives, pitted½ cupcoarsely torn flat-leaf parsley2spring onions, thinly sliced
Score thighs and breasts of each spatchcock and set aside. Combine oil, anchovy, garlic, thyme, lemon rind and juice in a small bowl, season to taste, rub into spatchcock and stand to marinate (10 minutes).
Meanwhile, for zucchini, fennel and olive salad, dry-roast fennel seeds and chilli until fragrant (30 seconds), then coarsely crush in a mortar and pestle. Combine in a large bowl with oil, vinegar and lemon juice, season to taste and set aside. Just before serving, add zucchini, fennel, reserved fronds, olives, parsley and spring onion and toss to combine.
Preheat a barbecue or a char-grill pan over medium-high heat. Char-grill spatchcock, turning occasionally, until browned and cooked through (8-10 minutes). Serve hot with zucchini, fennel and olive salad.