Five spice chicken with asparagus and pea salad

Five spice rub

• 1 tbsp olive oil
• 2 tsp instant granulated coffee
• 2 tbsp brown sugar
• 2 tsp ground allspice
• 2 tsp dried oregano
• 2 tsp ground paprika
• ½ tsp ground black pepper
• ¼ tsp cayenne pepper
• 1 tsp sea salt flakes (see Tips)
• 1400 - 1600 g whole chicken, trussed

Asparagus and pea salad

• 40 g extra virgin olive oil
• 60 g red wine vinegar
• 2 tsp caster sugar
• 1 tsp Dijon mustard
• ¼ - ½ tsp salt, to taste
• 2 pinches ground black pepper
• 500 g water
• 2 bunches asparagus, trimmed and cut into pieces (3 cm)
• 150 g sugar snap peas, trimmed
• 60 g mixed salad leaves
• ½ red onion, cut into thin slices