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

This easy chicken and salad are perfect for relaxed weekend entertaining for family or friends. Just add some crisp roast potatoes.

• 85 gm (⅔ cup) Greek-style yoghurt
• 6 anchovy fillets (about 20gm), mashed to a paste with back of a knife
• 2 garlic cloves, crushed
• ½ tsp smoked paprika
• 3/4 cup coarsely chopped dill leaves and stems (about ½ bunch)
• 1.4 kg free-range chicken, butterflied
• Extra-virgin olive oil, for drizzling
• 1 Spanish onion, cut into thin wedges

• 2 small fennel bulbs, fronds reserved
• 80 ml (1/3 cup) extra-virgin olive oil
• ½ tsp Dijon mustard
• Finely grated zest of ½ lemon, plus 60ml (¼ cup) lemon juice
• 130 gm (1 cup) pitted Sicilian olives, halved lengthways
• 75 gm (½ cup) roasted walnuts, chopped
• 1 cup coarsely chopped parsley and dill, plus extra sprigs to serve