Ingredients
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
Direction
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.
