Smoky BBQ drumsticks & carrot noodle salad
serves 4| prep & cooking 50 mins
8 (about 1.5kg) chicken drumsticks, skin removed 1 tbs peri-peri seasoning 2 tbs chilli jam 500g peeled, deseeded pumpkin, finely chopped 2 tbs pepitas 60g pkt rocket 2 carrots, peeled, cut into noodles using a spiraliser 2 tbs unsweetened dried cranberries
1 Lightly grease a barbecue grill or chargrill pan and preheat on high. Preheat the oven to 200°C/ 180°C 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.
PER SERVE • 43g protein • 16g fat (4g saturated fat) • 22g carb • 7g dietary fibre • 414 Cals (1732kj)