BBQ chicken drummers with green goddess salad

Nutrition and extra info

  • Healthy
  • Gluten-free

    • Nutrition: Per serving

  • kcal367
  • fat17g
  • saturates4g
  • carbs14g
  • sugars13g
  • fibre8g
  • protein35g
  • salt0.4g
  • Ingredients
  • Method

    • Ingredients

  • 2 tsp tomato purée
  • 2 tsp balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • ¼ tsp smoked paprika
  • 1 pitted medjool date
  • 1 tsp rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 large garlic clove, chopped
  • 4 large skinless chicken drumsticks

    Chicken

    chik-en

    Chicken’s many plus points – its versatility, as well as the ease and speed with which it…

  • 1 romaine lettuce, shredded
  • 2 handfuls watercress

    Watercress

    wort-er-cress

    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

  • 2 chunks cucumber, halved and sliced
  • 2 jacket potatoes, to serve

    • For the dressing

  • 1 small avocado, halved and stoned

    Avocado

    av-oh-car-doh

    Although it’s technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 2 tbsp bio yogurt
  • 1 tbsp lemon juice
  • 4 spring onions, chopped

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • ½ tsp dried tarragon

    Tarragon

    ta-ra-gon

    A popular and versatile herb, tarragon has an intense flavour that’s a unique mix of sweet…

  • ¼ tsp English mustard powder

    • Method

    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.

    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.

    3. Toss the lettuce, watercress and cucumbers together and pile onto plates. Spoon over the dressing and serve with the chicken and potatoes.

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