DRESSING (WHISK TOGETHER)
1Mix together oil, paprika, lemon zest, juice, salt and pepper. Rub mixture all over cleaned chicken. Leave for 20 mins to marinate. Meanwhile, preheat oven at 200 C.
2Transfer chicken and marinade to a roasting pan. Roast in oven for 1 hour, or until juices run clear when the chicken thigh is pierced with a skewer. Baste chicken once during cooking; do this by spooning the juices and marinade in the roasting pan over the chicken. Baste again just before adding tomatoes to the pan for the last 20 mins.
3Meanwhile, blanch green beans in boiling salted water for 3 to 4 mins. Drain and refresh beans by placing them in a colander under cold tap water. Transfer to a large bowl.
4Put stock in a pan and bring to boil. Add rinsed spelt and cook for a further 20 mins, or until grains are tender but still retain their nutty bite. Drain and add to the bowl.
5Transfer tomatoes from roasting pan to the bowl. Put roasted chicken on a clean cutting board and leave to rest. Spoon off any fat from the roasting pan and add 2 tbsps of remaining juices to the bowl. Shred chicken meat and add to the bowl, together with spring onions, cucumber, salad leaves and olives.
6Pour two-thirds of the dressing over the salad. Toss everything together. Add more dressing if needed.
Photo: Bauer/Jonathan Gregson