| | Smoky bbq drumsticks and carrot noodle salad
Smoky bbq drumsticks and carrot noodle salad
Smoky bbq drumsticks and carrot noodle salad 4.3-5 9
  • Calories: 1732 kj
  • Fat: 16g
  • Carbohydrates: 10g

How to Make:

  1. Lightly grease a barbecue grill or chargrill pan and preheat on high. Preheat the oven to 200C/ 180C fan forced. Slash chicken drumsticks 2-3 times on each side almost through to the bone. Combine in a bowl with peri-peri seasoning and chilli jam. Set aside.
  2. Line a large baking tray with baking paper. Scatter the pumpkin over the prepared tray. Spray with oil. Season. Bake for 40-45 minutes or until golden and lightly crisp. Add pepitas to the tray for the last 5 minutes of cooking.
  3. Meanwhile, barbecue or chargrill the chicken drumsticks, turning, for 20 minutes or until they are golden and cooked through.
  4. Arrange the rocket, carrot, roast pumpkin and pepitas on a serving platter. Sprinkle with cranberries. Top with the drumsticks.
Time for preparing:
40 min.
Servings:
4

Ingredients:

  • 8 (about 1.5kg) chicken drumsticks, skin removed
  • 1 tablespoon peri-peri seasoning
  • 2 tablespoons chilli jam
  • 500g pumpkin, peeled, deseeded, finely chopped
  • 2 tablespoons pepitas
  • 60g pkt rocket
  • 2 carrots, peeled, cut into noodles using a spiraliser
  • 2 tablespoons unsweetened dried cranberries
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