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
Serves 2
2 tsp tomato purée2 tsp balsamic vinegar¼ tsp smoked paprika1 pitted medjool date1 tsp rapeseed oil1 large garlic clove, chopped4 large skinless chicken drumsticks1 romaine lettuce, shredded2 handfuls watercress2 chunks cucumber, halved and sliced2 jacket potatoes, to serve
STEP 1Blitz 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 2To 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 3Toss the lettuce, watercress and cucumbers together and pile onto plates. Spoon over the dressing and serve with the chicken and potatoes.
