BBQ chicken drummers with green goddess salad

5-a-day calcium chicken drumsticks fibre folate healthy low calorie vitamin c

N/A

Source

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

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.

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.

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