Marcus Wareing's Honey-Glazed Poussin with Mallorca-Inspired salad

1. First you need to spatchcock the poussins. Cut off the parson’s nose and the winglets. Using scissors, cut down both sides of the backbone and remove. 
2. Put the poussin onto your chopping board, push it down, crush and break the winglet that sits at the back. Repeat the steps with the second bird. 
3. Wash your hands. 
4. Next get started on the dry rub. Mix your ingredients for your dry rub together, you can use anything in your store cupboard to create the flavour. In this recipe Marcus has used orange and chilli salt, mixed peppercorns, dried mixed herbs and paprika. Add the dry ingredients to a pestle and mortar and grind together. 
5. At the same time as this, warm up your honey on a gentle heat in a pan. Glaze the poussin in the honey, generously coating both sides, then completely cover the poussin with your dry rub. Once it’s covered, put the poussin straight onto the BBQ grill. 
6. Now make the salad. Add the romaine lettuce, cucumber, green pepper and fennel. Add to a bowl along with the onion, tomato, chives and dried herbs. Season with the orange and chilli salt. 
7. Check on the poussin. Listen to the grill, a fast sizzle means it is too hot, no sound means it is too cold. Remove the poussin from the grill when cooked, around 20 minutes. 
8. To assemble the dish, cut each poussin in half, cutting straight down the breastbone on the skin side using a sharp knife. Place a half poussin on the left on a serving plate then arrange a pile of the dressed salad on the side.

For the Vinaigrette:
To make the vinaigrette, combine the mustard, white wine vinegar and olive oil in a jam jar, season and shake well to emulsify. Add a drop more oil if needed.