Name: BBQ chicken drummers with green goddess salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 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; 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

Chicken drummers with potatoes on tray and salad

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.