BBQ chicken drummers with green goddess salad
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BBQ chicken drummers with green goddess salad

By Sara Buenfeld

Enjoy our sweet and sticky barbecue chicken drummers. Super healthy, serve with our green salad and jacket potatoes to get four of your 5-a-day

  • Prep:20 mins
    Cook:30 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 367
  • fat 17g
  • saturates 4g
  • carbs 14g
  • sugars 13g
  • fibre 8g
  • protein 35g
  • salt 0.4g

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
  • 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

  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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