Grilled spatchcock with lardo, fig and Sicilian olive salad

1.Preheat oven to 180C. Pound lardo, garlic, rosemary, lemon rind and 1 tbsp sea salt flakes in a mortar and pestle to a coarse paste. Set aside.

2.Heat a large char-grill pan over medium heat. Drizzle spatchcock with oil, season to taste and grill, turning once, until golden (4-5 minutes each side). Transfer to an oven tray lined with baking paper, top with lardo mixture and roast until cooked through (10-15 minutes). Set aside to rest (5 minutes).

3.Meanwhile, combine figs, rocket and olives in a large bowl. Whisk together oil and vinegar, season to taste, drizzle over salad and toss to combine. Serve with spatchcock, drizzled with pan juices.