BBQ chicken drummers with green goddess salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Ingredients
- 2 tsp tomato purée
- 2 tsp balsamic vinegar
- ¼ tsp smoked paprika
- 1 pitted medjool date
- 1 tsp rapeseed oil
- 1 large garlic clove, chopped
- 4 large skinless chicken drumsticks
- 1 romaine lettuce, shredded
- 2 handfuls watercress
- 2 chunks cucumber, halved and sliced
- 2 jacket potatoes, to serve
For the dressing
- 1 small avocado, halved and stoned
- 2 tbsp bio yogurt
- 1 tbsp lemon juice
- 4 spring onions, chopped
- ½ tsp dried tarragon
- ¼ tsp English mustard powder
Method
- STEP 1
Blitz the tomato purée, vinegar, paprika, date, oil, garlic and 2-3 tbsp water until smooth. Slash the drumsticks a few times, then toss in the sauce. Heat the oven to 200C/180C fan/gas 6, then roast for 30 mins.
- STEP 2
To make the dressing, scoop the avocado into a bowl with the yogurt, lemon juice, spring onions, tarragon and mustard powder, then blitz with a hand blender until smooth.
- STEP 3
Toss the lettuce, watercress and cucumbers together and pile onto plates. Spoon over the dressing and serve with the chicken and potatoes.
