4 poussins, spatchcocked
1 tbsp coarse sea salt
Juice of 1 lemon
Small bunch of marjoram, leaves only, chopped
1 red chilli, finely sliced
4 tsp extra-virgin olive oil
for the Yoghurt dressing
300ml/pint thick, Greek-style yoghurt
2 garlic cloves, peeled and crushed
Pinch of sea salt
40ml/1 fl oz extra-virgin olive oil
4 Arab-style flatbreads or pitta breads
About 12 cherry tomatoes, halved
A large handful of wild rocket
A few marjoram leaves, roughly torn
A day ahead, lay the spatchcocked poussins on a board and sprinkle coarse salt evenly over. Cover with a clean cloth and place in the fridge.
The next day, an hour or so before you are ready to cook, take the poussins out of the fridge and allow them to return to room temperature. Brush off any excess salt. Do not re-season, but sprinkle with lemon juice. Stir the marjoram and chilli into the olive oil, then rub this mixture all over the birds and set them aside.
To make the yoghurt dressing , put the yoghurt into a bowl and add the garlic, salt and olive oil. Stir well, then taste and adjust the seasoning if necessary.
When ready to cook, heat up the grill or barbecue. When it is really hot, lay the poussins skin-side down on the grill rack and cook for 6-8 minutes, then turn and grill for a further 8 minutes on the other side. The skin should be golden-blistered in some places, the flesh underneath meltingly tender.
A minute or two before the poussins are ready, add the flatbreads to the grill to warm through, turning once.
Arrange the poussins on warm plates, with the warm breads, tomatoes and rocket. Spoon over the yoghurt dressing and scatter over a little marjoram to serve.